2 potatoes, peeled and cubed
3 green onions, quartered
6 carrots, sliced
1/2 cup chopped celery
1 teaspoon dried minced onion
1 cup mayonnaise
1 teaspoon paprika
1 tsp dried oregano
1 teaspoon dried savory
1 cup chopped celery
1/2 cup sliced almonds
1/2 cup diced celery
1/2 cucumber
1/2 cup diced celery
1/4 cup diced celery
1/4 cup diced celery
2 tablespoons olive oil
2 tablespoons minced fresh ginger root
1/2 teaspoon salt
1/2 teaspoon dried lemon zest
1 teaspoon dried oregano
Place the potatoes, green onions, carrots, celery, onion, mayonnaise, paprika, oregano, savory and celery in a skillet. Cook over medium heat, stirring constantly, until potatoes are tender. Reduce heat to low and simmer for 2 minutes.
Stir in the celery, onion, mayonnaise, paprika, oregano, savory and celery and cook until the mixture is smooth. Let cool.
Quickly spread the vegetable mixture over the cooled portion of the salad. Garnish with a teaspoon of lemon juice and serve immediately.
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