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The Quilt Inn Country Cookbook
Aliske Webb
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/2 lb. salami, ham, or other favorite deli meat, cut in chunks
dill pickles, chopped
onion, chopped
apples, cored and chopped
tbsp. mayonnaise
tbsp. red wine vinegar
salt and fresh ground pepper to taste
paprika
Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry salami lightly
and drain off excess fat, cool. Stir salami, mayonnaise and seasoning into potato
mixture. Chill for 2 hours before serving. Garnish with slivered red and green sweet
peppers. Serve with a robust Bordeaux wine.
Lo-Cal Potato Salad
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lbs. red potatoes
green onions, sliced thin
red onion, sliced thin
/2 cup black olives, drained
salt and pepper to taste
Scrub potatoes, cut into chunks, cook until tender. Drain well. Combine with
green onions, red onions and olives. Set aside.
Dressing
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cups milk
egg yolks
tbsp. vinegar
tsp. salt
tsp. dry mustard
tbsp. brown sugar
tbsp. butter
tbsp. all purpose flour
tsp. horseradish
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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