Serves: 10
Total Calories: 554
* 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.
This Potato Salad Dinner recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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