| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Favorite, Potato, Potatoes, Salad, Salads |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Russet potatoes |
|
|
Salt |
| 3 |
lg |
Eggs — hard-cooked |
| 1/2 |
c |
Mayonnaise |
| 2 |
tb |
Spicy brown mustard |
| 1 |
tb |
Sugar |
| 1 |
tb |
Cider vinegar |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Paprika |
| 1/3 |
c |
Sweet pickle relish |
| 1/3 |
c |
Scallion — minced |
| 1/3 |
c |
Fresh parsley — finely |
|
|
Chopped |
| 2 |
tb |
Roasted red peppers — |
|
|
(optional) |
INSTRUCTIONS
Put potatoes in large pot and add enough cold water to cover generously.
Add a big pinch salt. Place over high heat, partly cover, and bring to a
boil. Lower heat slightly to prevent boil-over and boil vigorously until
tender when pierced with a fork, 35-40 min. for med. potatoes. Drain and
let cool to room temperature.
Peel and finely chop eggs into a bowl. Mash slightly with a fork. Stir in
mayo, mustard, sugar, vinegar, pepper, paprika, sweet pickles, scallions,
parsley, bell pepper, and 2 tsp. salt. Cover and chill until needed.
Peel potatoes. Cut into chunks and put in a large bowl. Smash with a fork
or potato masher to a texture somewhere between mashed and chunky. Pour
dressing over potatoes and stir until evenly blended. Cover and chill for
several hours or overnight.
To serve, turn out onto a platter or serving bowl. Sprinkle lightly with
additional paprika and garnish with parsley sprigs. Serve cold.
Posted to EAT-L Digest - 27 May 96
Date: Tue, 28 May 1996 17:28:34 -0500
From: Fran <frich@TENET.EDU>
Recipe By : Big Flavors by Jim Fobel
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”