Potato and egg salad^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs, hard boiled | |
| 3 | mediums | Potatoes |
| Salt and pepper to taste | ||
| French dressing | ||
Directions
Chop eggs finely with a silver knife to prevent discoloring. Cook potatoes with skins on; peel and dice. Mix with eggs, season and add dressing. Serve very cold on a bed of watercress. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 06-12-95