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
It is quite possible to track the history of recipes way back into history, at least as far as the early Egyptians, and possibly even further than that. Interesting though that is, generally, these early recipes were just primitive pictorial recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to food historians is a collection of ancient tablets in the Sumerian language 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 people feel `blissful`. During Roman times 25BC a roman called Apicius compiled a collection of scripts describing recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were separated into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of Roman times used a wide range of aromatic flavors, including a few that will be familiar to modern chefs like bay, rue and parsley. Closer to modern times, there were two interesting books dating from the 14th Century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian curry that is served today, but instead accounts of the types of meals on the menus of the rich people of the time. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy lands, such as parsley, basil and rosemary. The introduction of these new culinary ideas created an eruption in books on cookery, some of which are now in private cookery archives. During the succeeding few centuries, the rich and powerful families of Europe competed with each other to serve the most exotic banquets, and consequentially cooks and their collection of recipes were at a premium. However, it was during the 19th century that cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookery publications are in high demand, due to better eduction, people having more free time and having more money to spend. Like it or not, the introduction of TV brings us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Potato Salad (Prodigy) recipe.
