Yield: 4 Servings
Measure | Ingredient |
---|---|
¼ cup | French dressing |
5 mediums | Potatoes (cooked in skins) |
1 cup | Celery, diced |
1 medium | Onion, chopped |
4 \N | Eggs, hard boiled |
1½ teaspoon | Salt |
½ cup | Mayonnaise |
Pour French dressing over warm peeled potatoes, chill for 2 hours. Add celery, onion, egg and salt. Add salad dressing and mix carefully.
Add 1 teaspoon of celery seed for a nice touch. Chill 4 hours. Randy Rigg