Happy 4th of July

"Uncle Sam & Wife" Americana Candle Holders 

By Robert & Mary Rae 2014(c)

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CLASSIC

POTATO SALAD

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6 Medium-Size Red Potatoes - Cooked & Sliced

7 Eggs - Hard Boiled & Sliced

4 Strips of Good Bacon - Cooked & Sliced Fine

3 Green Onions - Sliced

1/2 Cup Black Olives - Sliced

4 Mushrooms - Chopped

Salt & Pepper - to Taste

Layer the Ingredients Listed Above

In A Large Bowl

Then - Mix With the Following:

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DRESSING

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1/2 Cup Mayonnaise

1/2 Cup Sour Cream

Dry or Prepared Mustard - to Taste

1/4 Cup Parmesan Cheese - Finely Grated

Dried Curry - 1/2 to 1 Teaspoon to Taste

Celery Seed - to Taste

Fresh Basil - Chopped

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To Decorate the Top:

Reserved Slices of Cooked Egg

Paprika

Green Olives - Sliced in Half

Fresh Parsley  Sprigs

6-8 Fresh Basil Leaves

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Notes:

1. Use mostly "New Red" Potatoes

    Cook about 12 Minutes in Simmering Water - Leave Skins On.

2. The Eggs:

    Place Eggs In a Large Sauce Pan with 3 Cups of Water.

    Bring to a Boil - then Boil for Five Minutes - TIME IT-!

    Then take the Pan Off Burner - Set Aside.

    Cover and Let Eggs Set for 15 Minutes - TIME IT-!

    Now Place Eggs in Cold Water for a Few Minutes

    Then Peel Eggs Under Cold Water - and Place in bowl to Cool.

    REMEMBER: When Slicing The Eggs for the Salad - to Reserve 1 or 2

    of the Them for Decorating the Top of Salad.

3. The Dressing:

    Dry Mustard is prefered - but prepared Mustard will do.

    Don't forget: 1/2 - 1 Teaspoon of Dried Curry - It Adds a Mysterious touch-!

    The Finely Grated Parmesan Cheese (like Bella Gento) will add:

    Flavor and Texture - Also a Good Amount Sprinkled on Top of the Salad

    Adds  an Incredible Delicacy - Plus Eye & Taste Appeal-!

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