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.