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| 4 |
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large potatoes |
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| 5 |
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boiled eggs |
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| 3 |
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dill pickles |
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mayonnaise |
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mustard |
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dill weed |
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salt and pepper to taste |
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| Boil potatoes until center is soft when pricked with a fork. Set potatoes aside to allow to cool till you can pick them up and scrape off the peelings and all flaws. IF you see any brown lines near the surface remove all flesh from the peel including the line depth. Chunk potatoes into bite size pieces, add chopped pickles,onion and eggs. Use enough mayo to glue it together, adding mustard to give a slight yellow color then sprinkle with pepper and salt to taste. Sprinkle with dill weed to serve. |
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| Servings: 1 |
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| Cooking Tips |
| Since cooking does not effect the toxins in potatoes it is ok to boil them before you peel them. Remember you have to remove all discolorations, yellow, brown, black, green etc. IF you question a area of the potatoes toss it. Never risk it ... I believe that as much as 80 percent of depression found in the united states could be traced to the lack of care in cleaning and serving potatoes. REMEMBER if it is bitter at ALL it is poison! |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |