Potato salad #1
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -CYGNUS, HCPM52C & C.MINEAH | ||
| 7 | cups | Warm cubed cooked potatoes |
| ¼ | cup | Sliced green onions |
| 1 | teaspoon | Salt |
| 1 | dash | Pepper |
| ½ | cup | Vegetable oil |
| 2 | tablespoons | Vinegar |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Salt |
| 1 | cup | Mayonnaise |
| 1 | tablespoon | Prepared mustard |
| 3 | Eggs; hard-cooked | |
| 1 | cup | Sliced celery |
| 1 | (2-oz jar) chopped pimiento; drained | |
| Green onion tops | ||
Directions
Place potatoes and onion in bowl. Sprinkle with 1 tb salt and dash pepper. In tightly covered jar, combine oil, vinegar, lemon juice, and 1 teaspoon salt; shake well. Pour over potatoes; toss gently to coat. Cover; refrigerate at least 2 hours. Chop 2 of the eggs. Slice third egg for garnish. Add chopped egg, celery, and pimiento to potato mixture. Combine mayonnaise and mustard, Stir into potato mixture. Spoon salad into serving bowl Refrigerate until serving time. Decorate top with egg slices and green onion tops. Source: Eagle Rock Italian Bakery & Deli 1993 calendar.
Shared on Gourmet Cooking Echo by Judi M. Phelps, 11/94. Uploaded on Prodigy by CYGNUS.
Submitted By JUDI PHELPS On 11-15-94