Ingredients
2 lb small new potatoes
1/2 lb mushrooms
3 green onions
3 celery stalks
3 tbsp vinegar
2 eggs, hard-cooked
2 tbsp dijon mustard
1/4 cup mayonnaise
1 salt, pepper
Directions
COVER POTATOES IN PAN with cold water and bring to boil over high
heat. Cook until potatoes are tender. Meanwhile, thinly slice
mushrooms, onions and celery and combine in mixing bowl. When
potatoes are tender, drain and halve or quarter potatoes, depending
on size and add to bowl. Sprinkle with vinegar. Cover and
refrigerate. When cool, chop eggs and add to bowl. Add mustard and
mayonnaise, and season to taste with salt and pepper, mixing
everything together gently.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Servings: 8 servings
Potato Salad (Prodigy) Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
Historians have tracked the existence of recipes back into the distant past, in fact as far back into recorded history as pharonic Egypt, and potentially, even further back. Having said that, generally, these ancient records were just very basic pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are a few stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Progressing into The time of the romans 25BC a man called Apicius assembled a number of documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were split into appetizers, main meal and desserts, a style of dining still practiced today. He also tells us how the ancient cooks used many spices, including a few that will be familiar to modern cooks for example thyme, fennel and asafoetida. Over the next few centuries, the powerful families of Wesstern Europe strove to serve the most extravagent meals, and as a result the best chefs and their recipe collections were highly sought after. Nevertheless, it was during the 19th century the formal cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and publishing recipes of the day. By the arrival of the twentieth century, recipe publications were greatly in demand mostly as a result of increased literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Potato Salad (Prodigy) recipe.
