Rock LaRue
Cook
- Joined
- Jul 24, 2007
- Messages
- 58
This is a potato salad I've been making for years. Kind of a nice change from the normal mustardy stuff some of us are used to . . . 
Mediterranean Potato Delight
Ingredients
4 lbs. furrowed, red potatoes
1 cup white vinegar
2 ½ cups mayonnaise
½ cup green onions, sliced thin
2 cups green olives, drained
2 eggs, hard-boiled and diced
1 14 oz. can chicken broth
1 lb. dried spaghetti noodles
1 tsp. paprika
6 tbsp. pizza seasoning (oregano, garlic, dried celery)
4 tbsp. salt
2 tbsp. pepper
Directions
Bring 4 cups water to a boil inside a large pressure-cooker. Seal potatoes and vinegar into pressure-cooker and boil for approx. 12 minutes. Cool pressure cooker and remove potatoes. Allow potatoes to cool on counter for approx. 30 minutes. Using a potato slicer, reduce potatoes to small, sliced chunks into a very large mixing bowl. Set aside.
Break spaghetti noodles into 1 ½ - 2 inch pieces. Boil until semi-soft. Add olives and continue to boil for another 10 minutes. Drain and add to potatoes.
Pour chicken broth and all spices into a separate bowl and mix well. Add mayonnaise, onions, eggs, and broth/spices to potatoes/noodles and stir thoroughly. Take care not to mash the potatoes, using a large spoon to lift/turn potatoes until all ingredients are completely mixed.
Cover and place into refrigerator. Chill for at least 8 hours before serving.
Mediterranean Potato Delight
Ingredients
4 lbs. furrowed, red potatoes
1 cup white vinegar
2 ½ cups mayonnaise
½ cup green onions, sliced thin
2 cups green olives, drained
2 eggs, hard-boiled and diced
1 14 oz. can chicken broth
1 lb. dried spaghetti noodles
1 tsp. paprika
6 tbsp. pizza seasoning (oregano, garlic, dried celery)
4 tbsp. salt
2 tbsp. pepper
Directions
Bring 4 cups water to a boil inside a large pressure-cooker. Seal potatoes and vinegar into pressure-cooker and boil for approx. 12 minutes. Cool pressure cooker and remove potatoes. Allow potatoes to cool on counter for approx. 30 minutes. Using a potato slicer, reduce potatoes to small, sliced chunks into a very large mixing bowl. Set aside.
Break spaghetti noodles into 1 ½ - 2 inch pieces. Boil until semi-soft. Add olives and continue to boil for another 10 minutes. Drain and add to potatoes.
Pour chicken broth and all spices into a separate bowl and mix well. Add mayonnaise, onions, eggs, and broth/spices to potatoes/noodles and stir thoroughly. Take care not to mash the potatoes, using a large spoon to lift/turn potatoes until all ingredients are completely mixed.
Cover and place into refrigerator. Chill for at least 8 hours before serving.
