Aardappel Salade - Potato Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A perfect ending to those leftover boiled potatoes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 cups potatoes, cooked and diced |
1 onion, peeled and finely chopped |
2 eggs, hard cooked and chopped |
2 tablespoons water |
1/4 teaspoon salt |
1 dash pepper |
2 tablespoons butter |
2 tablespoons vinegar |
1/2 cup fresh parsley, minced |
Directions:
1. Mix first three ingredients together lightly.
2. Heat water, salt, pepper and butter until melted; add vinegar.
3. Pour over potato mixture; mix thoroughly but lightly.
4. Sprinkle parsley over top.
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