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home > recipes > appetizers > joan's dad's special potato salad
A family heritage recipe. Ive been collecting my father's restaurant recipes for years. The hard part is to get him to scale it down to family size servings! MM: Joan's Dad special potato salad ---------- Recipe via Meal-Master (tm) v8.03 Title: Joan's Dad special potato salad Categories: Salads Yield: 6 servings 6 To 8 mature potatoes* 1 lg Onion diced 2 tb Fresh chopped parsley 1/4 c Salad oil 1/4 c White vinegar 1/4 c Mayonnaisse 2 c Reserved boiling cooking Water from potatoes ( this is approx ) Salt & pepper This is a recipe from my father who learned his cooking skills in Europe,and one that he used in large quantity in his restaurants. * Mature potatoes are of course older and have less moisture content than the "new" or baby or spring potatoes and hold up better with type of recipe plus they have greater starch content for binding such a salad. Cook potatoes by your favorite method reserving the hot salted cooking water. Peel and slice or cube when warm enough to handle.Place in a large bowl.Stir in the mayo, vinegar, oil, onion, parsley salt and pepper to taste while potatoes are warm. Now use as much hot boiled water as needed to make the mixture " creamy " by adding the water gradually and mixing all well. Readjust salt and pepper if needed. Serve warm or chilled. May add some fresh chopped dill to the salad if desired. The additional water must be boiling so as to produce a creamy dressing. Note: homemade mayo is best but storebought makes a good substitution and I always use it. -----

Joan's Dad's Special Potato Salad


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keyword: joan's
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recipes for appetizers
recipes by butterflydog
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(posted January 11, 1999)


A family heritage recipe. Ive been collecting my father's restaurant recipes
for years. The
hard part is to get him to scale it down to family size
servings!

MM: Joan's Dad special
potato salad
---------- Recipe via
Meal-Master (tm) v8.03

Title: Joan's Dad special
potato salad
Categories: Salads
Yield: 6 servings

6 To 8 mature potatoes*
1 lg
Onion diced
2 tb Fresh chopped
parsley
1/4 c Salad oil
1/4 c White
vinegar
1/4 c Mayonnaisse
2 c Reserved boiling cooking
Water from potatoes
( this is approx )
Salt & pepper

This is a recipe from my father who learned his
cooking skills in Europe,and one that he used in large
quantity in his restaurants. * Mature potatoes are of
course older and have less moisture content than the
"new" or baby or spring potatoes and hold up better
with type of recipe plus they have greater starch
content for binding such a salad. Cook potatoes by
your favorite method reserving the
hot salted cooking
water.
Peel and slice or cube when warm enough to
handle.Place in a large bowl.Stir in the mayo,
vinegar, oil, onion, parsley salt and pepper to taste
while potatoes are warm. Now use as much
hot boiled
water as needed to make the mixture "
creamy " by
adding the water gradually and mixing all well.
Readjust
salt and pepper if needed. Serve warm or
chilled. May add some fresh chopped
dill to the salad
if desired. The additional water
must be boiling so as
to produce a
creamy dressing. Note: homemade mayo is
best but storebought makes a good substitution and I
always use it.

-----



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