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Salad of Vegetables
From Dorothy McNett's Recipe book at www.dorothymcnett.com.
1 1/2 pounds small red or white potatoes
Scrub the potatoes and microwave, covered, in glass or ceramic batter bowl, using 5 minutes per pound of potatoes as a guide. When tender, set aside to cool. Wrap the ears of corn in waxed paper and microwave on high, using 3 minutes per ear as a guide. When done, unwrap and set aside to cool. When ready to assemble the salad, place all vegetable and pickles into a beautiful salad bowl. In another bowl or cup, whisk together the ingredients and stir into the vegetables. Adjust the seasonings to your taste. Garnish and serve. Best at room temperature.
Recipe created 1996-08-10.