"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Potato Salad Recipe

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This recipe for Potato Salad, by , is from The Nelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Nelson
Added: Wednesday, March 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Salad:
2 lbs. very small red potatoes
3 eggs hard boiled peeled and chopped
1 egg hard boiled peeled and sliced
1 bunch green onions thinly sliced
2 bunches water cress chopped

Dressing:
Juice of 1 or 2 limes
2 tbsp. Dijon mustard
1 cup mayonnaise
Salt
Pepper

Directions:
Directions:
1. Put potatoes in large pan and cover completely with water
2. Bring to a boil and then simmer for 45 minutes to an hour or until they are tender but not mushy
3. Drain potatoes and cool for an hour or so
4. Cut the potatoes in half or smaller if needed so they are bite size and put into large serving bowl
5. Add the onions, water cress and 3 eggs chopped
6. Combine the ingredients for the dressing and taste for seasoning
7. Pour the dressing on the salad and mix so all the potatoes are coated with dressing
7. Arrange one sliced egg on the top of the salad and sprinkle with paprika.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is not an exact recipe so you have to use your own personal preference when it comes to the mustard and lime juice. Use less or more depending on your tastes. We had this salad at the Santa Ynez Inn in Santa Barbara and asked the chef to give us the recipe.

 

 

 

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