Peppy Potato Salad
|Mustard seed||1⁄4 Teaspoon|
|Dill seed||1⁄4 Teaspoon|
|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.
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.
Serving size: Complete recipe
Calories 383 Calories from Fat 112
% Daily Value*
Total Fat 13 g19.4%
Saturated Fat 3.7 g18.5%
Trans Fat 0 g
Cholesterol 275.9 mg92%
Sodium 568.7 mg23.7%
Total Carbohydrates 53 g17.6%
Dietary Fiber 9.2 g36.7%
Sugars 7 g
Protein 17 g34.7%
Vitamin A 23.5% Vitamin C 34.3%
Calcium 23.1% Iron 88.1%
*Based on a 2000 Calorie diet