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4 large potatoes - cooked and diced 1/4 lb. green beans - cut in 1-inch pieces and cooked crisp 2 c. sliced carrots - cooked 10 oz. frozen peas - thawed and boiling water poured over, then well drained 3 large dill pickles - sliced 4 hard cooked eggs - diced 1 Tbsp. dill weed - minced or 1 tsp. dried dill 1 tsp. caraway seeds 1/2 c. mayonnaise 2 tsp. Dijon mustard 1/2 tsp. salt 1/4 tsp. pepper In a large bowl, combine the potatoes, green beans, carrots, peas, dill pickles, eggs, dill, and caraway seeds. Mix mayonnaise, mustard, salt and pepper together and add the salad mixture. Mix thoroughly. Cover with plastic wrap and refrigerate several hours or up to 3 days before serving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |