Finucci salad

Yield: 3 servings

Measure Ingredient
4 larges Potatoes, cubed
½ teaspoon Salt
¼ cup Butter
1 cup Pickled beets, drained
4 \N Hard boiled eggs
1 cup Mayonnaise
1 \N Onion, diced

Cook potatoes in boiling, salted water until tender. Drain and add salt, butter and beets. Mash until tender and no lumps remain. Add 3 of the eggs, onion and mayonnaise. Mix well with potatoes and beets. Use the remaining egg to decorate the top of your salad. Randy Rigg Submitted By RANDY RIGG On 05-14-95

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