| Martine Sicard |
| POTATO SALAD |
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Potato Salad
INGREDIENTS
1 1/2 Pounds Unpeeled Potatoes
3 Tablespoons Olive oil
2 Tablespoons Lemon juice
2 Tablespoons apple juice
2 Tablespoons Dijon mustard
½ Teaspoon Salt
2 Hard-cooked eggs finely chopped
1 Cup Celery, finely diced
1/4 Cup Shallots, finely chopped
1/4 Cup Green bell pepper, Finely chopped
DIRECTIONS
- Cook potatoes in water to cover until tender, about
30 minutes. - Drain and cool thoroughly. Peel potatoes and cut
into 1-inch cubes. - Place in mixing bowl. Whisk olive oil with lemon juice,
apple juice, - mustard and salt. Pour over potatoes.
- Add chopped eggs, celery, shallots, and green
pepper. - Mix thoroughly.
| Non-Stick Cookware Set $29.99 |
| Nonstick Frying Pan Set $19.99 |
| Steak Knife with Wood Stand $9.99 |
| SHOP |
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