Back-for-seconds potato salad
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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