Potato Salad With Mustard Dressing
2 1/2 cups potatoes, peeled, cooked and cut into bite sized pieces
2 stalks celery, cut in very small pieces
3/4 cup soy cream
3 tsp. lemon juice
3 tsp. grainy mustard
salt and pepper to taste
1. Peel the potatoes and cook.
2. Allow the potatoes to cool and cut them in bite sized pieces.
3. Cut the celery and add to the potatoes.
4. Make the sauce using the soy cream, lemon juice and mustard.
5. Season to taste with salt and pepper.
| Yield: | 4 servings | |||
| Prep Time: | 0 hr 10 mins | |||
| Cook Time: | 0 hr 5 mins | |||
| Ready In: | 0 hr 5 mins | |||
| Category: | Appetizer | |||
| Main Ingredient: | Vegetables | |||
| Cooking Method: | Boiling |
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| Recipe Tags: | potato | salad | dressing | appetitzer |
Chef's Note & Story
The potato salad is served here in a tomato cup. This is made by carefully taking the top off the tomato and using a mellon baller, scooping out the inside seeds and flesh. Then filling the tomato with the potato salad.
