1 lb red potatoes boil in skin
1/4 cup french dressing
8 oz gruyere cheese, diced
1/2 cup diced celery heart
4 hard boiled eggs
3 tbsp finely chopped parsley
2 slices bacon, crumbled
1/2 cup mayonnaise
1 tsp dijon mustard
1 salt and pepper
1 lettuce leaves, optional
Directions
Peel and dice the potatoes while warm. Sprinkle with dressing and set
aside to cool. In a mixing bowl combine the potatoes, cheese,
scallions, celery, three of the eggs, chopped, 2 Tbs parsley and the
crumbled bacon. Mix the mayo and mustard and add to salad, toss
gently but well. Season to taste with salt and pepper, cover and
chill. To serve, mound the salad in a bowl lined with the lettuce
leaves, sprinkle the top with remaining parsley and the remaining
egg, which should be finely chopped
Servings: 12 servings
Cheese & Potato Salad Recipe brought to you by Recipe Ideas
Categories: Cheese; Potato; Salad; Vegetable
The History of Recipes
It is possible to trace the history of meal recipes back into history, at least as far as the ancient Egyptians, and maybe further still. In practice though, generally, these old recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to historians are a few stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a man called Apicius compiled a few documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Additionally, he informs us how the ancient Romans were skilled in the use of a good variety of aromatic flavours, including a few that are still present in modern kitchens such as basil, rue and parsley. Later, there are two interesting books which date from the 14th Century : one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the spicy food that appears on menues today, but rather accounts of the types of food on the menues of the nobility of those days. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from middle-east cuisine, including basil and rosemary. These new culinary innovations prompted an outbreak in books on cooking, some of which are now in private cookery archives. The arrival of television brought us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Cheese & Potato Salad recipe.
