| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salads |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Potatoes |
| 4 |
|
Green onions;chopped |
| 1/4 |
c |
Parsley; chopped |
| 1/8 |
ts |
Dried basil |
| 1 |
tb |
Margarine |
| 3 |
|
Eggs |
| 1/4 |
c |
Wine vinegar |
| 1 |
tb |
Vinegar |
| 1/4 |
c |
Salad oil |
| 2 |
tb |
Salad oil salt and pepper |
| 1/2 |
ts |
Mustard |
INSTRUCTIONS
KLINGON SOUR POTATO SALAD
SALAD DRESSING
Scrub the potatoes and put them on to boil in a large saucepan with enough
water to cover them. Bring to a boil, reduce the heat and simmer until they
are tender, about 30 minutes or so.
While they are cooking, mix the salad dressing and set aside.
When the potatoes are tender, drain them and run cold water over them
until they can just be handled. Drain them and peel them. Dice them into
1/2" pieces. Add the onions, parsley and salad dressing, along with a pinch
of basil. Mix gently and set aside.
In a frypan, melt the margarine; beat the eggs together wtih a fork and
pour them into the pan. Cook until one side is lightly browned and the top
has begun to set. Slide out onto a plate, flip back into the pan and cook
the second side. Slice the omelet into thin strips and cut the strips into
short lengths. Add the egg pieces to the salad and mix again, gently.
Serve immediately, or keep warm in the oven (200f or less) until you are
ready to serve. If you wish to serve it cold, chill for several hours in
the refrigerator before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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