Curried Picnic Salad Recipe
Ingredients
| 6 cups diced cooked potatoes | ||
| 1/4 cup chopped green onions and tops | ||
| Lemon juice | 2 Tablespoon | |
| Celery seed | 1 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 4 hard-cooked eggs | ||
| Curry powder | 1 Teaspoon | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| 1/2 cup mayonnaise or salad dressing | ||
| Lemon juice | 2 Teaspoon | |
| 1 6-ounce jar marinated artichoke hearts, drained | ||
Directions
Combine first 6 ingredients.
Separate whites and yolks of hard-cooked eggs; chop whites and add to potato mixture.
Toss mixture lightly and chill.
Mash 2 of the yolks; blend in curry powder, sour cream, mayonnaise, and 2 teaspoons lemon juice.
Pour over potatoes; toss lightly.
Sieve remaining yolks over top.
Border with marinated artichoke hearts.
Keep chilled.
Separate whites and yolks of hard-cooked eggs; chop whites and add to potato mixture.
Toss mixture lightly and chill.
Mash 2 of the yolks; blend in curry powder, sour cream, mayonnaise, and 2 teaspoons lemon juice.
Pour over potatoes; toss lightly.
Sieve remaining yolks over top.
Border with marinated artichoke hearts.
Keep chilled.
Chef
