By echo echo on June 27, 2005
Photo by Rita~
Photo by Rita~
"From The New Moosewood Cookbook which was first published in the late 1970s. This is the most amazing & delicious potato salad I've ever eaten, worth the price of the cookbook for this dish alone. Easily makes a full meal. Cooking time is actually minimum chilling time. UPDATE: If you're just looking for a traditional potatoes-boiled eggs-mayo salad, this is not the one for you."
Serving Size: 1 (320 g)
Servings Per Recipe: 6
"I enjoyed this creamy salad with potatoes! I used a yellow bell pepper only sunflower seeds skipped the sprouts and optional radish But did use 1 carrot, coarsely chopped, chopped celery, and raw frozen peas. And did not use the optional fresh spinach, olives,or lemon wedges. Thanks for the Comfort Goodness!"
"This was not that time consuming. I made half a batch. I diced the potatoes, then put them, with the egg, in the water to boil for about 9 minutes. I rinsed under cold water then. Didn't have the parsley or alfalfa. Used sunflower seeds and carrots. I used 1/8 C cider vinegar. Made it all and let sit overnight till lunch. DH liked it (except for nuts) and I was so-so about it. So I am giving it a 3 star (liked it.)"
"this was a very time consuming salad to make, it didnt really taste like your traditional potatoe salad we decided it was the cider vinegar. it was more like a vegetable salad with some potatoes, it was ok but i would probably omit some of the veggies and add a more traditional dressing to it if i made it again."