Category : Salads
Author : Mindy
Hits : 10394
Date : 07/09/2009
1-1/2 lbs Red potatoes 1 cup mayonnaise (light or regular)1 tbsp yellow mustard 1 tbsp white wine vinegar 2 tsp sugar 1/2 tsp ground black pepper 1/4 tsp salt 1/3 cup sweet or dill pickle relish 1/3 cup sliced green onion 3 hard-cooked eggs, coarsely chopped
1. Scrub potatoes thoroughly; cut into bite-size pieces. In a large saucepan place potatoes and enough lightly salted water to cover potatoes. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or just until tender; drain. Cool slightly. 2. In a very large bowl stir together the mayonnaise, mustard, vinegar, sugar, pepper, and salt. Stir in the pickle relish and onion. Add the cooked potatoes and eggs. Toss lightly to coat. Cover and chill for 2 to 24 hours. Makes 10 side-dish servings. 3. Bacon-Avocado Potato Salad: Prepare as above, except before serving stir in 1 avocado, seeded, peeled, and chopped, and 3 slices bacon, crisp-cooked, drained, and crumbled.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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