Post by Admin on Jul 16, 2005 6:09:51 GMT 10
3 or 4 boiled potatoes, cooled and chopped (we like using red potatoes - add an extra potato if you want leftovers)
1 apple - chopped
1 dill pickle (or 3 sweet pickles, or 3 gherkin pickles - I just use what I have in the fridge)
1 carrot - grated
2 sticks celery - chopped
3 radishes - chopped fine
1 green onion - chopped (I sometimes substitute fresh chives from the garden)
1 tomato - a roma tomato works best
2 ounces cheddar cheese chopped - optional
3/4 cup mayonnaise (you might need a little more depending on how big the potatoes were)
1 tablespoon mustard (I use prepared yellow mustard, but a flavored mustard also works great)
paprika
While the potatoes are cooling, mix together all the remaining ingredients, except paprika, in a bowl. Then gently mix in the cooled potatoes. The reason for adding the potatoes last is so that you can really mix the vegetables with the mayonnaise without smashing up all the potatoes.
Sprinkle a light coating of paprika across the top of the salad. Cover and refrigerate a few hours until serving.
1 apple - chopped
1 dill pickle (or 3 sweet pickles, or 3 gherkin pickles - I just use what I have in the fridge)
1 carrot - grated
2 sticks celery - chopped
3 radishes - chopped fine
1 green onion - chopped (I sometimes substitute fresh chives from the garden)
1 tomato - a roma tomato works best
2 ounces cheddar cheese chopped - optional
3/4 cup mayonnaise (you might need a little more depending on how big the potatoes were)
1 tablespoon mustard (I use prepared yellow mustard, but a flavored mustard also works great)
paprika
While the potatoes are cooling, mix together all the remaining ingredients, except paprika, in a bowl. Then gently mix in the cooled potatoes. The reason for adding the potatoes last is so that you can really mix the vegetables with the mayonnaise without smashing up all the potatoes.
Sprinkle a light coating of paprika across the top of the salad. Cover and refrigerate a few hours until serving.