Maine Potato Salad From Anne Lovell Dressing: 4 T. olive oil 3 T. vinegar 2 tsp. salt 1/2 t. black pepper Pinch of red pepper 1 tsp. dry mustard 2 T. chopped parsley 2 T. minced onion (I like to use green onion) Cook potatoes, drain and cool enough to handle. Dice potatoes and pour dressing over them while warm Refrigerate. Add a small amount( 1/4 c.) of mayonnaise to taste if you would like. Make a bed of lettuce serving platter and mound salad on top. Enjoy.
YORKSHIRE PUDDING 8 medium eggs (6 large) 1 c flour 1 c milk salt 3-4 T vegetable oil, oil sides Put pan with oil into a 450° oven. Pour batter into the 9x13 pan when the oil is super hot. Bake for 20 minutes until brown and bubbly.
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