Potato Salad (prodigy) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Small new potatoes,
1/2 lbs: Mushrooms,
3: Green onions,
3: Celery stalks,
3 tbsp: Vinegar,
2: Eggs, hard-cooked
2 tbsp: Dijon mustard,
1/4 cup: Mayonnaise,
Salt, pepper
Directions:
COVER POTATOES IN PAN with cold water and bring to boil over high
heat. Cook until potatoes are tender. Meanwhile, thinly slice
mushrooms, onions and celery and combine in mixing bowl. When
potatoes are tender, drain and halve or quarter potatoes, depending
on size and add to bowl. Sprinkle with vinegar. Cover and
refrigerate. When cool, chop eggs and add to bowl. Add mustard and
mayonnaise, and season to taste with salt and pepper, mixing
everything together gently.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp
heat. Cook until potatoes are tender. Meanwhile, thinly slice
mushrooms, onions and celery and combine in mixing bowl. When
potatoes are tender, drain and halve or quarter potatoes, depending
on size and add to bowl. Sprinkle with vinegar. Cover and
refrigerate. When cool, chop eggs and add to bowl. Add mustard and
mayonnaise, and season to taste with salt and pepper, mixing
everything together gently.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Source from luhu.jp