|Recipe Name:||American-style Potato Salad With Eggs And Sweet Pickles||Submitted by:||Administrator|
|Number of Servings:||6|
2 Pound(s) Red bliss potatoes or new
potatoes rinsed about 6
medium or 18 new for 2
2 Tablespoon(s) Red wine vinegar
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Ground black pepper
3 Eggs, hard boiled peeled
and cut into small dice
2 Scallions, up to 3 sliced
thin about 1/2 cup
1 Stalk celery, cut into small
dice about 1/2 cup
1/4 Cup(s) Sweet pickles, not relish
cut into small dice
1/2 Cup(s) Mayonnaise
2 Tablespoon(s) Dijon mustard
1/4 Cup(s) Minced fresh parsley
Place potatoes in a 4- to 6-quart pot-, cover with water. Bring to a
boil, cover, and simmer, stirring once or twice to ensure even
cooking, until a thin-bladed paring knife or a metal cake tester
inserted into the potato can be removed with no resistance (25 to 30
minutes for medium potatoes and 15 to 20 minutes for newpotatoes).
Drain, cool potatoes slightly and peel if you like. Cut potatoes (use
a serrated knife if they have skins) into 3/4-inch cubes while still
warm, rinsing knife occasionally in warm water to remove gumminess.
Layer warm potato cubes in medium bowl, sprinkle with vinegar, salt,
and pepper as you go. Refrigerate while preparing remaining
ingredients. Mix in remaining ingredients-, refrigerate until ready to
serve. Serves 6 to 8. Cook's Illustrated, July/Aug. 1994, Page 8.
Credit: Pam Anderson with Karen Tack. Nationality: USA Courses:
salad, starch side dish, vegetable Season:any Method: boiled Start to
Finish 1 hour Preparation 20 minutes Attention. 45 minutes Finishing a
minute or less Converted from Mangia!, Cook's Illustrated 1993-1995
Cookbook Recipe by: Cook's Illustrated, July/Aug. 1994, Page 8.
Posted to MC-Recipe Digest by "Hobbs, D B USO"
<email@example.com> on Mar 12, 1998
Nutrition (calculated from recipe ingredients)
Calories From Fat: 173
Total Fat: 19.4g