Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 5 mediums | Potatoes |
| 1 medium | Onion or 6 green onions with tops, chopped fine |
| ½ cup | Chopped celery |
| ½ cup | Chopped pickles (dill or sweet) |
| 6 \N | Hard-cooked eggs |
| 1 cup | Mayonnaise |
| ½ cup | French dressing |
| 1 tablespoon | Prepared mustard |
| 1 tablespoon | Vinegar |
| 3 tablespoons | Cream |
| 1 tablespoon | Salt |
| 1 dash | Paprika |
Wash potatoes; cook in jackets in covered pot until tender. Drain, let cool; peel and slice thin or cube. Add onion, celery, pickles and 4 eggs cut in small pieces. Mix lightly together. To mayonnaise add French dressing, mustard, vinegar, cream and salt. Mix into potato salad. Slice other 2 eggs on top; sprinkle with paprika. Cover and chill.
Scanned, Busted & Proofed by Gene Johnston (ejohnston@...) Recipe by: Best Recipes April, 1993 Posted to MC-Recipe Digest V1 #894 by "Eugene Johnston" <ejohnston@...> on Nov 09, 1997