Yield: 1 Servings
|1 medium||Onion or 6 green onions with tops, chopped fine|
|½ cup||Chopped celery|
|½ cup||Chopped pickles (dill or sweet)|
|½ cup||French dressing|
|1 tablespoon||Prepared mustard|
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