2 potatoes, peeled and cubed
2 carrots
1 bulb potato, peeled and cubed
2 onions, chopped
1 (10.75 ounce) can condensed cream of potato soup
1 tablespoon butter
1 egg, beaten
1 onion, sliced into rounds
1/2 cup apricot preserves
1/4 cup celery seed
1/4 cup pepper
1/4 cup diced celery
1/8 teaspoon salt
1 cup white wine
1/2 cup white wine
1/4 cup Italian-style red wine
Place potatoes in a large resealable plastic bag. Mix together, and seal. Microwave the carrots, onion, and potato in large, microwave-safe bowl on high-power 60 seconds, until tender. Stir in the soup, butter, egg, onion, celery, apricot preserves, celery seed, pepper, celery, salt, and white wine. Continue to stir until potatoes are tender.
Let cool completely. Remove skin from potatoes, and slice into 1/2 inch slices. Wash and peel fruit. Cut slices into thin strips.
In a large bowl, mix the flour, salt, sugar, butter, flour mix, egg, onion, celery, apricot preserves, celery, pepper, and chicken broth. Dissolve 1/4 cup of the broth into the potatoes, and mash with the flour mixture. Shape into small potatoes. Transfer the mixture to the salad bowl.
Spoon about 1 tablespoon of the batter into one of each potato slice, then cut into 1/2 inch slices. Top each side of the slices with about 1/2 cup of the sauce, then pour the meat mixture over all. Refrigerate salad.
Return to refrigerator for 5 minutes.
What a hit! I was looking for something to satisfy my pregnancy craving and I found this. I did moderate the amount of sour cream (not needed, we have enough on hand already) and the next time I make it I will add some chicken broth to give it some heat. The family loved it!
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