Potato Salad

This simple Potato Salad with mayonnaise dressing may be served with cold meat or as one of a selection of salads. Use the green part of the leeks for this recipe and save the white parts for future use.

1 lb. potatoes, cooked, peeled and sliced

4 fl. oz. mayonnaise

1 tablespoon lemon juice

1 tablespoon olive oil

A teaspoon salt

½ teaspoon black pepper

2 tablespoons chopped fresh chives

4 tablespoons chopped leeks

Place three-quarters of the potatoes in a medium-sized mixing bowl. Pour over the mayonnaise and sprinkle with the lemon juice, oil, salt, pepper and 1 tablespoon of chives. Using two large spoons, carefully toss the potatoes until they are thoroughly coated with the mayonnaise mixture.

Spoon the mixture into a serving bowl. Arrange the remaining potato slices over the top of the salad. Sprinkle with the remaining chives and scatter the leeks around the edge of the bowl.

Cover the bowl and place it in the refrigerator to chill for 30 minutes before serving.

This dish is adapted front a Northern Italian recipe and may be served as a light luncheon dish, accompanied by lettuce salad.

1 lb. potatoes, cooked and peeled

4 fl. oz. mayonnaise

2 teaspoon black pepper s teaspoon cayenne pepper

1 garlic clove, crushed

3 oz. Gruyere cheese, cut into -j-inch cubes

2 oz. Gorgonzola cheese, crumbled

4 slices proscuitto, halved and rolled

Place the potatoes on a board and cut them into ./-inch cubes. Transfer the potatoes to a medium-sized mixing bowl. Add the mayonnaise, pepper, cayenne, garlic, Gruyere and Gorgonzola to the bowl and toss with two large spoons until the ingredients are well mixed.

Transfer the salad to a glass salad bowl. Garnish with the rolled proscuitto and serve immediately.

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