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Catholic Recipe: Potato Salad

    INGREDIENTS

  • 2 hard-cooked egg yolks, chopped
  • 2 tablespoons vegetable oil
  • 1/4 cup vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 stuffed olives, chopped
  • 1 tablespoon chopped parsley
  • 2 cups peeled, sliced, cooked potatoes

    • Details

  • Serves: 4
  • Prep Time: 15 minutes
  • Difficulty: • • • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Austria

Also Called: Kartoffelsalat

Here's a delicious olive potato salad from Austria, served warm.

DIRECTIONS

Blend egg yolks, oil, vinegar, salt, pepper, olives, parsley. Stir in warm potatoes carefully. Serve immediately. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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