Barfield Potato Salad


8 x red potatoes (peeled, quartered and boiled) 6 x hard boiled eggs (chopped) 6 tbl prepared mustard 1/4 cup ranch salad dressing 1/4 cup mayonnaise (or enough for desired consistency) 1/4 cup dill pickle relish, drained 1/2 cup sliced olives, drained 1 sm white onion diced salt and pepper to taste Garnish: 2 x dill pickles (quartered) olives (sliced in half) 2 x eggs (hard-boiled) paprika


* Mash cooked potatoes to a chunky state. * Combine all ingredients and mix well. * Place in a serving bowl and smooth out the top. * Garnish: Slice the eggs into thin slices, in the shape of overlapping fans (one on top of the other). * Place in the center of the bowl. * Quarter the pickles and place evenly in a circle around the eggs. * Place a half of an olive between each pickle. * Sprinkle all over lightly with paprika. * Chill before serving.


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