Potato salad surprise
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Herb vinegar |
| 1½ | teaspoon | Mustard seed |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Celery seed |
| ½ | cup | Mayonnaise |
| OR salad dressing | ||
| ½ | cup | Chopped green onions |
| 1 | tablespoon | Snipped fresh dillweed |
| 1 | tablespoon | Snipped fresh chives |
| 1 | tablespoon | Snipped fresh lovage leaves |
| 2 | teaspoons | Snipped fresh tarragon |
| Freshly ground pepper | ||
| 1½ | pounds | Round red potatoes; cooked and warm |
| Peeled and sliced | ||
| 3 | Hard-cooked eggs; chopped | |
| Edible nasturtium blossoms | ||
| Parsley sprigs | ||
Directions
OPTIONS
1. In a large mixing bowl, combine the vinegar, mustard seed, salt and celery seed.
2. Stir in mayonnaise, green onions, dillweed, chives, lovage, tarragon and pepper. Add potatoes and eggs. Toss lightly to mix.
3. Cover and chill for 6 to 24 hours. Garnish wit h nasturtium blossoms and parsley, if you like.
Note: As a rule, you can substitute 1 teaspoon dried herb for 1 tablespoon fresh.
REF: 1998 Meredith Corporation. Fresh Market Wisconsin by Terese Allen; 1993 ISBN: 0-942495-26-8
Notes: You've never tasted a potato salad like this! It's creamy and includes potatoes, but that's where the resemblance to regular potato salad ends. Carol Frank, owner of Summer Kitchen Herbs near Allenton, Wisconsin, makes it memorable by adding dillweed, chives, lovage and tarragon.
Hanneman 1998 June
Recipe by: Midwest Living: Carol Frank By Kitpath <phannema@...> on Jun 14, 1998, converted by MM_Buster v2.0l.