Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 6 mediums | Potatoes; boiled |
| 1 cup | Finely chopped onion |
| 3 tablespoons | Finely chopped parsley |
| 2 tablespoons | Chopped pimiento |
| ½ teaspoon | Paprika |
| 1 teaspoon | Salt |
| ½ teaspoon | Seasoned salt |
| ¼ teaspoon | Pepper |
| ⅔ cup | Vinegar |
| ⅓ cup | Water |
| 1½ teaspoon | Sugar |
| 1 \N | Egg; slightly beaten |
| ⅓ cup | Vegetable oil |
Peel potatoes; cut into ¼" slices.
Toss lightly in large skillet with onion, parsley, pimiento and seasonings.
Combine vinegar, water and sugar in small saucepan; heat to boiling.
Gradually add vinegar mixture to egg, beating constantly.
Continue beating and gradually add oil.
Pour dressing over potato mixture; toss lightly to coat evenly.
Place over low heat 10 to 15 minutes or until potatoes are heated.
Yield: 8 to 10 servings.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 26, 1998