Potato-Lover's Potato Salad

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

A minister in a little church had been having trouble with the
collections. One Sunday he announced, "Now, before we pass the
collection plate, I would like to request that the person who stole the
chickens from Farmer Condill's hen house please refrain from giving any
money. This church doesn't want money from a thief!"

The collection plate was passed around, and for the first time in months everybody gave.

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             TODAY'S RECIPE
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I developed this recipe when I became tired of all the potato salads
that are swimming in mayonnaise. My father dubbed it "Potato-Lover's
Potato Salad" because the emphasis in this dish is on the potatoes, and
not a lot of fat-laden glop. Naturally, the quality of the potatoes is
critical to the success of this recipe, so use the freshest and best available.

Potato-Lover's Potato Salad

2 lbs (1 Kg) new potatoes
1/4 cup (60 ml) mayonnaise
1 scallion, finely sliced
1 tsp (5 ml) celery seed
Salt and freshly ground pepper to taste

Try to buy potatoes of a uniform size. Cut the larger potatoes into
pieces about the size of the smaller potatoes so they will cook at the
same rate. Cook in enough boiling salted water to cover by at least 2
inches (5 cm). Test for doneness after 10 minutes. The potatoes should
be tender but still firm. Drain the potatoes and allow to cool. Add the
remaining ingredients and stir gently so as to coat the potatoes without
breaking them. Chill in the refrigerator for 3 hours, or until well chilled.
Serve cold. Serves 4 to 6.
Received on Mon Feb 9 18:12:04 2009