Subject: Creamy Potato Salad
From: Unicorn (unicorn@indenial.com)
Date: Wed Aug 02 2000 - 05:56:39 EDT
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F O O D F U N N Y
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Here's an oldie but goodie from reader Lisa Tite:
Lewis walks into a psychologist's office with a pancake on his head,
fried eggs on each shoulder, and a strip of bacon over each ear. The
psychologist, humoring him, asks, "What seems to be the problem?"
Lewis answers, "Well, Doc, I'm worried about my brother."
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T O D A Y ' S R E C I P E
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This may not be a traditional Australian recipe, but it comes from
reader Chris Rogers in Australia, and it makes a wonderful
accompaniment to tomorrow's main dish.
Creamy Potato Salad
2 lbs (1 Kg) potatoes
2 medium carrots
1 Tbs (20 ml) finely chopped onion
1 tsp (5 ml) finely chopped mint
1/2 cup (125 ml) mayonnaise
pinch cayenne pepper
3/4 cup (180 ml) cooked peas
Peel and dice potatoes and carrots. Cook in boiling salted water
until tender (or microwave), drain and allow to cool. In a basin
combine onion, mint, cayenne, and mayonnaise, mix well; fold in
potatoes, carrots, and cooked peas. Refrigerate before serving.
Spoon servings into crisp lettuce leaves. Serves 6.
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