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
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Food Categories (3)
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Often Made With (1)
Feasts (0)
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
