Potato Salad Dinner


Serves: 10
Total Calories: 554

Ingredients

3 pounds russet potatoes cooked, peeled, and cubed
1/3 cup chicken broth (your own or canned)
2 tablespoons cider vinegar
2 teaspoons Dijon style mustard
Salt and freshly ground pepper to taste
1 1/2 cups onions minced
1/3 cup sweet pickle chopped
5 ribs celery chopped
5 eggs hard-cooked and diced
3/4 cup cucumber peeled, seeded, and chopped (optional)
1/2 cup homemade mayonnaise (recipe below)
Mayonnaise:
1 egg whole
2 eggs yolk
1 teaspoon Dijon style mustard
1/2 teaspoon salt or to taste
2 tablespoons lemon juice fresh or white wine vinegar
2 cups olive oil or vegetable oil or 1 cup of each
Freshly ground white pepper to taste
* See note below.
* Part two.
Thinly sliced boiled ham
mayonnaise

Directions:

* In blender or food processor, place egg, yolks, mustard, and 1/2 teaspoon salt process for 1/2 minute. Add lemon juice or vinegar and process 1/2 minute longer. Pour in oil in a very thin stream. Check for seasoning. Keeps in refrigerator for 3 to 4 days. Place the warm cubed potatoes in a large bowl mix chicken broth, vinegar, mustard, salt, and pepper add to potatoes and toss. Add onion, pickles, celery, eggs, and optional cucumber. Toss again carefully to blend flavors. Taste and correct seasoning cool and fold in mayonnaise. Chill for 1 hour or more. Before serving taste again to correct seasoning.

Garnish:
*Lightly spread each slice of ham with mayonnaise wrap around cheese batons or asparagus spears (plan on 2 per serving). Mound potato salad on platter arrange ham rolls and egg quarters around salad. Garnish with pimiento strips and minced herbs.

Nutritional Facts:

Serves: 10
Total Calories: 554
Calories from Fat: 407

This Potato Salad Dinner recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.




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