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Listed in: Salads / Potato Salads
3 medium potatoes (cooked in skins until tender)
2 hard boiled eggs
1/2 lb fresh spinach, washed and dried
1 small sweet onion, chopped
1/2 c mayo
1 chicken bouillon cube in 1/4 c water
3 T vinegar
1.5 t salt
Mix chicken bouillon & water with mayo, vinegar & salt. Heat until boiling, stirring til smooth. Remove from heat and pour over hot potatoes & chopped onion. Set aside to ripen at room temperature.
When ready to serve, toss in spinach & sliced egg. Mix thoroughly. (Serves 4)
(Cook's Note: This should not be refrigerated when making it and is best when started early in the day. What's best about this recipe is that it's a great item for a pot luck or cook out since it is made with a cooked dressing and can sit out & not have to be on ice like a mayo based potato salad. Just refrigerate and leftovers if you have them! PS: This recipe does not double very well, so if you need more, make a second batch!)
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Recipe Cloud Tags:- cooked
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- refrigerate
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