Frankfurter-potato salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Frankfurters; skinless | |
| 6 | larges | Potato; |
| 1 | cup | Heavy cream; whipped |
| 1 | cup | Mayonnaise; |
| 2 | teaspoons | Prepared mustard; |
| Snipped scallions; | ||
| Bottled capers; | ||
| 1½ | teaspoon | Salt; |
| ⅛ | teaspoon | Pepper; |
| 12 | 16 salami slices; | |
| Parsley sprigs; | ||
Directions
Simmer frankfurters for 5 minutes; drain. Cover and refrigerate overnight. Cook potatoes; cool and dice potatoes. Cover and refrigerate overnight. Slice frankfurters into ¾" slices. Combine whipped cream, mayonnaise, mustard, ⅓ cup snipped scallions, 1-½ tb capers, salt and pepper. Fold in potatoes and all but 10 frankfurters slices. Mound into 1-quart salad bowl. Decorate with ten frankfurters slices, scallions and capers. Make salami roses from salami and parsley. Tuck around the edges. Yield: 8 servings. Source: Nancy Barnes, Recipes on Parade, Salads, Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 02-11-95