Esta es una exhibición prevé de cómo se va ver la receta de 'FLORA'S POTATOE SALAD' imprimido.

Receta FLORA'S POTATOE SALAD
by FLORA A. GORDON

FLORA'S POTATOE SALAD

THIS A RECIPE HANDED DOWN FROM MY MOM AND ALL MY FAMILY AND FRIENDS ENJOY IT, HOPEFULLY IF ANYONE TRIES IT THEY WILL TOO

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Va Bien Con: fried chix, collard greens

Wine and Drink Pairings: sparkling wine white, any red varietal

Ingredientes

  • 2LBS POTATOES(ABOUT 6 MEDIUM)
  • 1 1/2 CUPS LIGHT MAYONNAISE( OR SALAD DRESSING)
  • 1TBSP VINEGAR
  • 1TBSP PREPARED MUSTARD
  • 1TSP SALT(OPTIONAL)
  • 1/4 TSP PEPPER ( I USE WHITE TO AVOID THE BLK SPECKS)
  • 2 MEDIUM STALKS CELERY, CHOPPED
  • 1/4 CUP CHOPPED PIMENTOS
  • 1/4 CUP THINLY SLICED GREEN ONIONS
  • 1/3 CUP PICKLE RELISH
  • 4 HARD COOKED EGGS( WHITES ONLY CHOPPED)

Direcciones

  1. WASH POTATOES; LEAVE SKIN ON BUT REMOVE THE EYES.
  2. HEAT 1'' SALTED WATER(1/2TSP SALT TO 1 CUP WATER) TO
  3. BOILING. ADD POTATOES. COVER AND HEAT TO BOILING; REDUCE HEAT, BOIL UNTIL TENDER about 30 to 35 minutes
  4. drain
  5. COOL SLIGHTLY AND PEEL
  6. CUT INTO CUBES
  7. MIX MAYONNAISE, VINEGAR, MUSTARD, SALT , PEPPER
  8. IN A 4 QUART GLASS BOWL
  9. ADD POTATOES, CELERY,PIMENTOS,ONIONS,AND PICKLE
  10. RELISH; TOSS, STIR IN EGG WHITES, COVER AND REFRIGERATE FOR AT LEAST 4 TO 5 HOURS FOR THE FLAVORS TO MELD