_This Land Is YOUR Land_ 'Tater Salad

To celebrate the coming 4th of July holiday, herewith is the world's BEST
potato salad recipe (I know, *yours* is better but from time to time I see
nothing wrong with a bit of potato salad chutzpah ;-). During these
politically highly - charged times it is guaranteed to please the palates of
*everyone* no
matter what their political "persuasion" -

This is a simple recipe - the quantities and ingredients can be very easily
altered to suit your tastes. The SEKRET to this recipe is the dressing - I
don't like the texture of chopped hard - boiled eggs so I simply blend the
eggs INTO the dressing...and the dill gives this salad a nice "summery"
taste.


INGREDIENTS:

For the salad:

- 5 lbs. cooked skin - on red potatoes, diced
- 1 bunch celery, PEELED and diced
- 2- 3 bell peppers (I like both red and green, yellow is also nice), diced
- 1 cup onion (I prefer green onions; sweet red onions can also be used),
diced
- 1 bunch dill, chopped


For the dressing:

- one dozen hard - cooked eggs, coarsely chopped
- one - and - a - half to two cups olive or vegetable oil, or mayonnaise or
Miracle Whip
- 1 cup white wine or rice vinegar
- 1/3 cup stone - ground mustard (Boetje's is one good midwestern brand,
there are many others)
- liberal dashes of Tabasco sauce
- salt, pepper, etc. to taste. Additionally I really like Tony Chachere's
Cajun seasoning for this. Some folks also fancy curry powder...be
imaginative! Some of the Penzey's spice blends would also be desirable
here.


TO PREPA

- combine all the vegetable ingredients in a large bowl (for this large
amount, I often buy a disposable aluminum turkey roaster with handles -
it's easily transportable this way if you are "travelling")

- in a blender or food processor combine all the dressing ingredients and
blend on HIGH until you get a nice creamy consistency. Depending on your
preferences, you may want to add more or less oil, vinegar, or seasonings.

- fold the dressing into the vegetables. Garnish with chopped parsley or
dill or watercress, paprika, what have you. I like to garnish with very
thin and long
slices of red, green, or yellow bell pepper, arranged in a "cubist" fashion.
Voila - 'tater salad a la BRAQUE! An asparagus garnish is easy and *most*
elegant, too...again don't be shy - dare to be creative!


That's all folks...!!!