Barfield Potato Salad


Barfield Potato Salad

Barfield Potato Salad. 8, red potatoes (peeled, quartered and boiled). 6, hard boiled eggs (chopped). 6 Tbsp, prepared mustard. 1/4 cup, ranch salad dressing.



8 x red potatoes (peeled, quartered and boiled)
6 x hard boiled eggs (chopped)
6 tbl prepared mustard
1/4 cup ranch salad dressing
1/4 cup mayonnaise (or enough for desired consistency)
1/4 cup dill pickle relish, drained
1/2 cup sliced olives, drained
1 sm white onion diced
  salt and pepper to taste
2 x dill pickles (quartered)
  olives (sliced in half)
2 x eggs (hard-boiled)


Procedures :
     * Mash cooked potatoes to a chunky state.
    * Combine all ingredients and mix well.
    * Place in a serving bowl and smooth out the top.
    * Garnish:
      Slice the eggs into thin slices, in the shape of overlapping fans (one on top of the other).
    * Place in the center of the bowl.
    * Quarter the pickles and place evenly in a circle around the eggs.
    * Place a half of an olive between each pickle.
    * Sprinkle all over lightly with paprika.
    * Chill before serving.

Keywords: Barfield Potato Salad

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