Here's a summer treat - a potato salad with rabbit! Make the night before for a quick lunch on the weekend. Preparation time, 15 minutes (after cooking and chilling); no other cooking. Serves 4.
Have rabbit and potatoes cooked and chilled thoroughly before beginning preparation. Return each item to refrigeration except while chopping and mixing. 470 mL coarse cut, cooked rabbit meat 2 cups 120 mL chopped sweet pickle 1/2 cup 120 mL chopped celery 1/2 cup 15 mL chopped onion or more, to taste 1 tbsp 230 mL diced cooked potatoes 1 cup 2 mL salt 1/2 tsp 30 mL liquid from pickles 2 tbsp 15 mL lemon juice 1 tbsp 60 mL mayonnaise 1/4 cup
Mix first six ingredients lightly but thoroughly. Blend pickle liquid and lemon juice into mayonnaise and mix into the other ingredients. Chill for an hour to blend flavours.
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