"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potatoes salad Recipe

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This recipe for Potatoes salad, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rodica Kokoschka
Added: Wednesday, June 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds potatoes, peeled and chopped
3 to 4 eggs, hard cooked and diced
1/2 c.diced onion
4 spring onions, thinly sliced (optional garnish).
1 c. diced pickle cucumber
1 c. mayonnaise (a little more or less as desired).
2-3 tbsp. sour cream
2 tbsp. vine vinegar
1 tsp. sugar
1 tbsp. Dijon mustard
1 tbsp. fresh or dried parsley
salt and pepper

Directions:
Directions:
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and cut into small bite-size.
2. In a large bowl combine the potatoes with onion, green onions, diced pickle, and parsley.
In another bowl mix together the mayonnaise, sugar, vinegar, Dijon mustard, parsley and the sour cream. Add the potatoes and the eggs and stir gently to combine. Add salt and pepper to taste.
3. Cover and refrigerate overnight.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Serve with sausage or barbecue. Perfect for parties!

 

 

 

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