Back-for-seconds potato salad

Yield: 1 Servings

Measure Ingredient
6 larges Red potatoes, cook till just done, cubed
7 Hard cooked eggs, sliced (reserved 1 for garnish)
1 cup Celery, cubed
2 cups Maonnaise
2 tablespoons Salad (wet) mustard
¼ cup Cider vinegar
1 tablespoon Salt
½ tablespoon Black pepper
2 tablespoons Dehydrated onion powder
½ cup Sweet relish or
1 cup Green pepper; chopped, opt'l
Paprika

In a large bowl, combine potatoes, celery and 6 eggs. Add salt, pepper and onion powder. Toss lightly to cut. In a small bowl combine mayonnaise, vinegar and mustard. Mix well. Pour a little at a time over potato mixture (size of potatoes used determines if you use all the dressing; usually it takes all). Relish or green peppers may be added now; mix well. Pour into serving dish. Garnish with reserved egg and sprinkle paprika lightly over top. Refrigerate 2 hours before serving. Formatted by Mary Wilson, BWVB02B.

Posted to MC-Recipe Digest V1 #643 by Nancy Berry <nlberry@...> on Jun 11, 1997

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