| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Baldassari, Salads and, Posted to m |
4 |
Servings |
INGREDIENTS
| 6 |
md |
Red Potatoes |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
White Vinegar |
| 1 |
tb |
Coarse Mustard |
| 1 |
ts |
Salt |
|
|
Fresh Ground Black Pepper, To Taste |
| 1/4 |
c |
Fresh Dill |
| 2 |
c |
Steamed Broccoli Florets, In Bite Size Pieces |
INSTRUCTIONS
Place potatoes in a heavy sauce pan and add enough water to cover them
three-fourths of the way. Boil until tender but still firm, about 20
minutes. Drain. Place mayonnaise in a large heat-proof bowl. Whisk in
vinegar, mustard, salt and pepper, then slice or chunk in the potatoes
while they are still hot. Stir frequently while cooling. When salad is
cool, add the dill. Refrigerate until chilled and toss with the broccoli
right before serving.
NOTES : Lots of fresh dill, mustard, vinegar and mayonnaise. The secret is
to mix everything while the potatoes are hot. And to add a handful of
lightly steamed broccoli florets from the garden right before serving. This
tastes even better the second day.
Recipe by: Nancy Jordan, Yankee Magazine Posted to MC-Recipe Digest V1 #662
by Peg Baldassari <Baldassari@CompuServe.COM> on Jul 9, 1997
A Message from our Provider:
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