Antonietta’s Kitchen
Volume 1,  Number 11,  This 30th Day of March, 2011
CUCINA D’ANTONIETTA* (Antonietta’s Kitchen*)
“the art of food, wine, family & more*”
By Antonietta La Posta



If you’re looking for a rich, tasty potato salad to serve with barbecue or anything else, this is the dish you need.  It is delicious!

I inherited this recipe from a Trinidadian friend.  What a great cook she is! This dish was one of the many she would make for her dinner parties. I always looked forward to them. My daughters loved this potato salad.  Whenever I make this plate, it brings me back to those wonderful times we spent together. 



The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were first introduced outside the Andes region four centuries ago, and have become an integral part of much of the world’s cuisine. It is the world’s fourth-largest food crop, following rice, wheat, and maize.[1] Long-term storage of potatoes requires specialised care in cold warehouses.[2]

Wild potato species occur throughout the Americas, from the United States to Uruguay.[3] The potato was originally believed to have been domesticated independently in multiple locations,[4] but later genetic testing of the wide variety of cultivars and wild species proved  single origin for potatoes in the area of present-day southern Peru (from a species in the Solanum brevicaule complex), where they were domesticated 7,000–10,000 years ago.[5][6][7] Following centuries of selective breeding, there are now over a thousand different types of potatoes.[6] Of these subspecies, a variety that at one point grew in the Chiloé Archipelago (the potato’s south-central Chilean sub-center of origin) left its germplasm on over 99% of the cultivated potatoes worldwide.[8][9] (Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Potato

The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant.

However, the word is not scientific, and its meaning is largely based on culinary and cultural tradition. Therefore, the application of the word is somewhat arbitrary and subjective. For example, some people consider mushrooms to be vegetables,[1][2][3] while others consider them a separate food category.[4]
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Vegetable

“On the left a chicken egg, the egg most commonly eaten by humans, andon the right two quail eggs. Eggs laid by females of manydifferentspecies, including birds, reptiles, amphibians, and fish, havebeen eaten by mankind for millennia. Bird and reptile eggs consist of aprotective eggshell, albumen (egg white), and vitellus (egg yolk),contained within various thin membranes. Egg yolks and whole eggsstore a lot of protein and choline.[1][2] For this reason, the USDA (United States Department of Agriculture) categorizes eggs as Meats within the Food Guide Pyramid[1]”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Egg_(food)


Butter is a dairy product made by churning fresh or fermented cream ormilk. It is generally used as a spread and a condiment, as well as incooking applications, such as baking, sauce making, and pan frying.Butter consists of butterfat, water and milk proteins.Most frequently made from cows’ milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almostentirely butterfat.
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Butter

Mayonnaise, abbreviated as mayo,[1] is a stable emulsion of oil, egg yolk and either vinegar or lemon juice,[2] with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier.[3] It is often cream in color, and may range in texture from that of light running cream to thick. In countriesinfluenced by France, mustard is also a common ingredient, whereas in Spain it is made using the same ingredients, but specifically olive oil as the oil, and never with mustard. Numerous other sauces can be created from it with addition of various herbs, spices, and finely chopped pickles. Where mustard is used, it is also an emulsifier.[4][5]
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Mayonnaise

Miracle Whip

Miracle Whip is a salad dressing and sandwich spread manufactured by Kraft Foods. It is often used as an alternative to mayonnaise in
recipes, although it is sweeter and has additional condiments.
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Miracle_Whip

Why do I prefer Miracle Whip brand Vegetable dressing-spread

It is very creamy – it adds great flavor to the potato salad.


You need a nice medium-sized bowl.

Why do I prefer this type of bowl.

Medium is just right for this food preparation



– 6 small potatos

– 6 eggs
– 3 cups of frozen mixed vegetables
– 2 tbs. butter
– 4 tbs. mayonnaise
– 2 tbs. Miracle Whip
– salt

1. Boil 6 small potatos;
2. Cut the potatos into small cubes; and place them in a nice medium-sized bowl; 
3. Cook 3  cups of frozen mixed vegetables in boiled water following the directions on the package

4. Boil 6 eggs

5. Chop the eggs;
6. Add the eggs to the potatos in the bowl;
7. Add to the bowl, in this order as follows; 
(a) 3 cups of frozen mixed vegetables (cooked);
(b) 2 tbs. butter;
(c) 4 tbs. mayonnaise;
(d) 2 tbs. Miracle Whip brand vegetable dressing-spread;
8. Mix well;
9. Add salt to taste.
One potato …two potato …three potato …let’s eat. 

Good eating!

Take this dish out for a spin and tell me if you agree.
And that’s my food favorite for the week – what’s yours? *
-Web Tech:  richmediasound.com
The above is a new media production of Valente under its “United Author*” program.
*TM/© 2011 Practitioners’ Press Inc. – All Rights Reserved.

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