Dr. Ursula Acosta
PO Box 8
Hormigueros PR 00660
E-mail: uahorm@coqui.net
Tel.: 787-833-9916

My brother-in-law Udo likes to make this salad, the recipe of which he got from friends. In our family it is simply Udo's Salad. I like it very much because you can do it well before the party and as it has been a hit with many people at various parties, I am putting it up on my homepage. Enjoy.

I boil 2 ½ lbs of potatoes two nights before I use the salad; when cooled I peel them and put them into the fridge.

Next day I cut them into thin slices, add salt, pepper and a dash of sugar. Then I add 1 ½ to 2 tablespoons of white winevinegar, 3 - 4 tablespoons of olive oil and about half a cup of chicken broth (from a cube).

Then I dice 2 or 3 small cucumbers (Vlasic Gherkins) and add them, also a small jar of REAL mayonnaise which had been mixed with a bit of condensed milk and lots of FINELY chopped herbs: parsley, dill and chives. I usually have dill in my little garden, but do have problems with chives. If I can't get fresh chives, I prefer to use scallops (cebollinas) instead of the dried variety.

The day of the party add half an onion finely diced. We put in the onion that late because we don't really want the onion taste to dominate.

Before you serve it, try if it has enough salt. I found that, if kept in the fridge, it is perfectly fine to eat leftovers the day after you serve it.

3 CUPS OF BREAD FLOUR
2 TABLESPOONS OF WHITE SUGAR
1 TEASPOON OF SALT
1 TABLESPOON OF BUTTER
7/8 ½ OF MILK


2 TEASPOONS OF YEAST