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BERT GREENE'S ROMAN POTATO SALAD 6 medium potatoes juice of 1 lemon 1/2 lb. Swiss or Fontina cheese 1 1/2 c. mayonnaise 1 tsp. coarse salt freshly ground pepper 1/4 tsp. cayenne pepper 1 tsp. finely chopped chives 1/2 lb. Prosciutto, roughly chopped 2 mushrooms, sliced 2 Tbsp. roughly chopped parsley Peel potatoes under cold running water; slice wafer thin. Place in bowl of cold water and lemon juice. Cut cheese into match-like strips, about 3 inches long and 1/8 inch wide. Drop potatoes into rapidly boiling salted water. Cook 2 minutes (potatoes should remain crisp). Drain. Combine mayonnaise, salt, peppers and chives with potatoes and cheese in serving bowl. Toss gently but thoroughly. Sprinkle with Prosciutto, mushrooms and parsley. Chill and serve. Serves 8 to 10. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |