Recipes
- June/2001
Margaret's
Potato
Salad
Picture coming ....
Ingredients:
4 - large boiled potatoes
2 - large hard boiled eggs - chopped
2 - tablespoons white vinegar 30 mL
1 - 1 ½ cups mayonnaise 250 - 375 mL
1 - 1 ½ teaspoons garlic salt 7-10 mL
1 - teaspoon Basil’s
Fire and Brimstone (Hot)
Sauce 5 mL
2 - teaspoons prepared mustard 10 mL
Method:
• Peel
potatoes before boiling. Cool potatoes completely
after boiling them. Cut into desired bite size
pieces.
• In a large bowl, combine
potatoes and chopped eggs. Set aside.
• In a large casserole dish,
combine the remaining ingredients. Stir. Check
for salt and "heat" level by tasting
mayonnaise mixture. Add more garlic salt or hot
sauce, if desired.
• Gently fold potatoes and
eggs into the mayonnaise mixture.
• Place in refrigerator and
chill at least one hour before serving.
Variation:
Try using red potatoes and not peeling them.
Garnish with sweet diced sweet Spanish onions or
diced sweet red and yellow peppers.
Recipe © Simmons
Hot Gourmet Products Corp.
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