Vegetable Potato Salad Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
FROM: TERESA STALIS
4 cup: Cooked, diced potatoEs
2 each: Packages frozen mixed vegetables, cooked and drained
1 each: Package frozen peas, cooked and drained
3 large: Dill pickles, diced
1/2 cup: Chopped green onion,
2 tbsp: Dill leaves,
Salt and pepper,
3/4 cup: Mayonnaise*,
3/4 cup: Sour cream,
2 tbsp: Prepared mustard,
2 each: Hard-boiled eggs, chopped
Lettuce leaves,
Radishes,
Directions:
Mix the potatoEs with the vegetables, pickles, onions and dill.
Season with salt and pepper. Mix mayonnaise with sour cream and
mustard. Add to the salad. Chill for 2 hours. Put into serving dish,
sprinkle with the egg, garnish with lettuce and radishes. Serves 10.
Mayonaise 1 egg yolk 1 T lemon juice 1 c salad oil 2-3 T water if
needed salt to taste 1/4 T sugar Beat the egg yolk in the mixer at
low speed. Add the lemon juice in 4 parts, beating all the time. Add
the oil in a thin stream. Add 2-3 T water if the sauce is too thick.
Season. Yields 1 cup.
Submitted By PAT STOCKETT On 06-03-95
Source from luhu.jp
Season with salt and pepper. Mix mayonnaise with sour cream and
mustard. Add to the salad. Chill for 2 hours. Put into serving dish,
sprinkle with the egg, garnish with lettuce and radishes. Serves 10.
Mayonaise 1 egg yolk 1 T lemon juice 1 c salad oil 2-3 T water if
needed salt to taste 1/4 T sugar Beat the egg yolk in the mixer at
low speed. Add the lemon juice in 4 parts, beating all the time. Add
the oil in a thin stream. Add 2-3 T water if the sauce is too thick.
Season. Yields 1 cup.
Submitted By PAT STOCKETT On 06-03-95
Source from luhu.jp