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
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