|James McNair's Potato Cookbook|
|by James McNair|
James McNair, master of the single-subject cookbook, offers a beautiful new full-color book focused on America's favorite vegetable--the potato.
1 - 10 of 120 for potato salad dressing
Sauté onions and ... green or red peppers. Serve warm or refrigerated. Variation: Mash boiled egg yolks into dressing; add chopped white of eggs to salad.
Mix all above. Pour over cooled, sliced cooked potatoes. Chill. May be garnished with sliced hard cooked eggs.
Combine eggs with remaining dressing ingredients in saucepan. ... constantly until thick. Remove from heat, cool, add to salad ingredients and toss gently.
Chill potatoes. Combine all ingredients except radishes. Refrigerate until serving time. Garnish with sliced radishes. Serves 8.
Blend together in saucepan sugar, flour, salt, mustard and egg. Combine water and vinegar. Cook over medium heat until it starts to boil and is ...
Beat together. Add 1 cup water and 1/3 cup of vinegar. Boil all ingredients together. When it comes to boil, then boil for 5 minutes. Take off stove. ...
Mix together and cook until thick. Then add a chunk of butter the size of a walnut.
Mix all but the vinegar together. Heat the vinegar, then add rest of ingredients and slowly cook until thick. Cool; pour over lettuce or potato salad.
Beat egg, cornstarch, mustard, and sugar until creamy. Add to cold vinegar and stir. Boil slowly until thick, stirring constantly.
Mix dry ingredients, mustard and egg together in a paste and add to vinegar mixture. Let boil until thick, stirring all the time.
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