Old MacDonald's Potato Box Recipes
New Potatoes with Green/Gold Topping Ingredients 8 ounces New potatoes; (small -- tender-skinned) Boiling water to cover 2 teaspoons Mayonnaise or slaw dressing 3 Or 4 handfuls of fresh -- spinach leaves; coarse stems removed 4 Green onions -- sliced with tops 4 Eggs 2 teaspoons to 3 ts Dijonnaise -- (or 1 part mayo mixed with 2 parts -- Dijon mustard) salt to taste 6 ounces Monterey Jack cheese -- shredded Directions Boil potatoes until tender. Rinse saucepan and return to moderate heat; add 2 teaspoons mayonnaise or bottled slaw dressing to melt in pan. Meanwhile, rinse spinach and tear each leaf into three or four pieces. With a bit of water clinging to the spinach leaves, add to mayo in saucepan. Cook uncovered, along with the green onions, until barely wilted. Stir often. Break the eggs over the spinach-onion mixture and stir slightly to scramble asthe eggs set. To serve, use a fork to break open each hot potato and mash to form a solid 'bed' on each plate. Salt potato layer lightly and dot with Dijonnaise; spread to distribute evenly. Sprinkle with a little shredded Monterey Jack. Top with scrambled spinach-egg-onion mixture in an even layer. Salt lightly, if desired. Sprinkle remaining shredded cheese on top. Serve hot.

Old MacDonald's Potato Box Recipes

New Potatoes with Green/Gold Topping

Ingredients

8 ounces New potatoes; (small -- tender-skinned)
Boiling water to cover
2 teaspoons Mayonnaise or slaw dressing
3 Or 4 handfuls of fresh -- spinach leaves; coarse
stems removed
4 Green onions -- sliced with tops
4 Eggs
2 teaspoons to 3 ts Dijonnaise -- (or 1 part mayo mixed with 2 parts -- Dijon mustard)
salt to taste
6 ounces Monterey Jack cheese -- shredded

Directions

Boil potatoes until tender. Rinse saucepan and return to moderate heat; add 2 teaspoons mayonnaise or bottled slaw dressing to melt in pan. Meanwhile, rinse spinach and tear each leaf into three or four pieces. With a bit of water clinging to the spinach leaves, add to mayo in saucepan. Cook uncovered, along with the green onions, until barely wilted. Stir often. Break the eggs over the spinach-onion mixture and stir slightly to scramble asthe eggs set. To serve, use a fork to break open each hot potato and mash to form a solid 'bed' on each plate. Salt potato layer lightly and dot with Dijonnaise;
spread to distribute evenly. Sprinkle with a little shredded Monterey Jack. Top with scrambled spinach-egg-onion mixture in an even layer. Salt lightly, if desired. Sprinkle remaining shredded cheese on top. Serve hot.