| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Wisconsin |
Mc-, Recipe |
10 |
servings |
INGREDIENTS
| 3 |
tb |
Herb vinegar |
| 1 1/2 |
ts |
Mustard seed |
| 1 |
ts |
Salt |
| 1 |
ts |
Celery seed |
| 1/2 |
c |
Mayonnaise |
|
|
OR salad dressing |
| 1/2 |
c |
Chopped green onions |
| 1 |
tb |
Snipped fresh dillweed |
| 1 |
tb |
Snipped fresh chives |
| 1 |
tb |
Snipped fresh lovage leaves |
| 2 |
ts |
Snipped fresh tarragon |
|
|
Freshly ground pepper |
| 1 1/2 |
lb |
Round red potatoes; cooked and warm |
|
|
Peeled and sliced |
| 3 |
|
Hard-cooked eggs; chopped |
|
|
Edible nasturtium blossoms |
|
|
Parsley sprigs |
INSTRUCTIONS
OPTIONS
1. In a large mixing bowl, combine the vinegar, mustard seed, salt and
celery seed.
2. Stir in mayonnaise, green onions, dillweed, chives, lovage, tarragon and
pepper. Add potatoes and eggs. Toss lightly to mix.
3. Cover and chill for 6 to 24 hours. Garnish wit h nasturtium blossoms and
parsley, if you like.
Note: As a rule, you can substitute 1 teaspoon dried herb for 1 tablespoon
fresh.
REF: 1998 Meredith Corporation. Fresh Market Wisconsin by Terese Allen;
1993 ISBN: 0-942495-26-8
Notes: http://midwestliving.com/salads/ You've never tasted a potato salad
like this! It's creamy and includes potatoes, but that's where the
resemblance to regular potato salad ends. Carol Frank, owner of Summer
Kitchen Herbs near Allenton, Wisconsin, makes it memorable by adding
dillweed, chives, lovage and tarragon.
Hanneman 1998 June
Recipe by: Midwest Living: Carol Frank
By Kitpath <phannema@wizard.ucr.edu> on Jun 14, 1998, converted by
MM_Buster v2.0l.
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