12
9
8
3
4
4
7
7
4
3/4
----
1/3
1/3
1
2/3
1/4
----
ar
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oz
oz
oz
oz
oz
oz
oz
c
---
c
c
T
t
t
---
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Potatoes (1)
Carrots
Turnip (2)
Eggs, large
Onion
Celery
Apple, tart
Pickles (3)
Scallions
Peas, frozen
-- Dressing
Mayonnaise (4)
Sour Cream
Mustard, mild
Salt
Pepper
-- Garnish
Parsley
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All Vegies can be placed in a large mixing bowl as they are cooled and
diced, but hold the Eggs until final mixing.
Do Ahead - (30 min - 10 min work)
- Boil EGGS fairly firm (see
Boiling Eggs for best method). Peel and cool well.
Make - (1-1/4 hrs + Chilling Time)
- Cut Eggs into about 1/3 inch dice. Definitely use a wire
Cheese Cutter if
available.
- Peel and dice POTATOES about 1/3 inch on a side. Slice
CARROTS 1/3 inch, then cut slices into 1, 2, 3, 4 or 6 pieces
depending on size. Slice TURNIP about 1/3 inch and cut into dice
about 1/3 inch on a side.
- Bring plenty of salted water to a boil and stir in Turnip. Bring
back to a boil and simmer 5 minutes. Stir in Carrots, bring back
to a boil and simmer 2 minutes. Stir in Potatoes and simmer until
Potatoes are tender but still firm (about 7 minutes). Drain and cool
well. If in a hurry, this can be done in changes of cold water.
- Dice ONION about 1/4 inch on a side.
- Dice CELERY about 1/4 inch on a side
- Peel APPLE and dice about 1/3 inch. Do peel, as otherwise
dressing will not stick and texture will be annoying.
- Dice PICKLES about 1/4 inch on a side.
- Cut SCALLIONS into about 1/2 inch lengths, white and much of
the green.
- Thaw PEAS
- Mix together all Dressing items.
- Mix Dressing into the Salad until well distributed.
Finally, gently mix in the Eggs.
- Refrigerate for at least 1/2 hour before serving, overnight is fine.
- Chop PARSLEY medium.
- Serve cold garnished with Parsley. For Buffet you can just mix
the Parsley in.
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