Red Hot Warm Potato Salad

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Red Hot Warm Potato Salad Ingredients

8 sm Red potatoes	1 tb Pickled Jalapeno juice
3 Eggs	2 Green onions; thinly sliced
1/4 c Unsalted butter	4 Red radishes; thinly sliced
2 tb Fresh minced parsley -or	1 ts Prepared mustard
1 tb Dried parsley flakes	1/4 c Mayonnaise
1 tb Finely minced pickled or	Salt and freshly ground

Instructions for Red Hot Warm Potato Salad

Scrub potatoes and cut in halves or quarters, depending on size. Cook in boiling water about 20 minutes or until tender. Meanwhile, hard cook eggs 15 minutes, then drain. When potatoes are done, drain well; then immediately add butter to saucepan with potatoes. Cover and set aside until butter is melted; then stir until butter is thoroughly combined with potatoes. Add parsley, jalapenos, jalapeno juice, green onions and radishes; shell and chop hard cooked eggs and fold in. Stir in mustard, mayonnaise, salt and pepper. Taste and adjust seasonings. Makes 4 servings. For a real hot afternoon, serve with Hotter than Hell Buffet Barbecued Chicken! (see index). From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PotatoCuisine: Uncategorized

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