Title: Dijon Potato Salad
Categories: Curtis aike, Flash1
Yield: 1 servings

Water
8 md Potatoes
1 ts Chicken bouillon
2 Hard boiled eggs
1/2 c Mayonnaise
Cayenne
1/4 c Dijon mustard
2 tb Tarragon vinegar
2 ts Dried minced onion
2 ts Parsley
2 ts Dried tarragon
Salt and black pepper
Lettuce leaves

Bring water and potatoes to boil. Cook 5-6 minutes until tender. Drain
well. Put potatoes into large mixing bowl. For dressing: Mix dissolved
bouillon, mayonnaise, cayenne, mustard, vinegar, dried onion, dried
parsley, dried tarragon, salt and pepper together until well blended. Add
dressing to cooked potatoes. Toss gently together. Slice hard-cooked eggs
over all. Refrigerate until ready to eat. To serve line outside edge of
bowl with lettuce leaves.

Approximately 6-8 minutes.

Per serving (excluding unknown items): 2551 Calories; 99g Fat (33% calories
from fat); 50g Protein; 395g Carbohydrate; 38mg Cholesterol;
2382 mg Sodium

By Patty on Nov 9, 1998.

Recipe by: FOOD IN A FLASH SHOW #FF2057

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