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Peppy Potato Salad's picture
  Mustard seed 1⁄4 Teaspoon
  Dill seed 1⁄4 Teaspoon
  Water 1 Tablespoon
  Diced cooked potatoes 1 1⁄2 Cup (24 tbs)
  Sliced green onion 1 Tablespoon
  Thinly sliced celery 2 Tablespoon
  Hard-cooked eggs 1 , chopped
  Cooked dressing 1⁄4 Cup (4 tbs) (Zippy)

Soak mustard seed and dillseed in water several hours or overnight.
Combine seed water mixture and 1/2 teaspoon salt.
Add potatoes, onion, and celery; mix lightly.
Add egg and 1/4 cup Dressing; toss to coat.
Chill thoroughly.
Garnish with radish roses.
Makes 2 servings.
Zippy Cooked Dressing: In small saucepan, mix 1 tablespoon all-purpose flour, 1 tablespoon sugar, 1/2 teaspoon salt, 1/2 teaspoon dry mustard, and dash cayenne.
Gradually stir in 1 slightly beaten egg yolk and 1/3 cup milk.
Cook and stir over medium heat till mixture thickens and boils.
Remove from heat; stir in 2 tablespoons vinegar and 1 teaspoon butter.
Cover; cool.

Recipe Summary

Main Dish

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