Vegetable Garden Potato Salad


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Serves 4 to 6


This delicious salad is the very essence of summer, sporting as it does, a wide variety of garden fresh vegetables.


About 4 cups of very small new potatoes, boiled and then halved or quartered (do not peel)

1 cup blanched julienne of carrots, blanched

About a cup of small cauliflower florets, blanched

About a cup of small broccoli florets, blanched

2 stalks of celery, diced

2 green onions, cut into thin rings, including most of the greens

1 sweet purple onion, cut into thin rings

About 1/2 each, red, green, gold and orange bell peppers, cut into Julienne

About 1 cup raw edible pod sugar peas, (not oriental snow peas)

1 cup Marinated Mushrooms, or commercial

1, 6-ounce can pitted black olives (or pitted olives of choice)

1 tablespoon capers, well rinsed

1/4 cup chopped fresh cilantro


1 cup Mayonnaise, or commercial

2 tablespoons Sweet and Hot Brown Mustard

1 teaspoon Worcestershire sauce


Crisp lettuce leaves

2 or 3 ripe Tomatoes, sliced

2 or 3 hard boiled eggs, sliced


Fresh, coarse ground black pepper to taste


Place the first thirteen ingredients in a large bowl and toss together.  Blend the mayonnaise, mustard and Worcestershire sauce together and pour over the salad.  Mix well.  Line a serving dish with the lettuce and pile the salad into the center.  Arrange the tomatoes and eggs around the outer edge of the plate.  Serve chilled.


        Copyright © 2008 - Geraldine Duncann

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