Presto potato salad
4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | About 5 lg potatoes, peeled |
| .and cut into medium sized | ||
| .cube | ||
| 2 | cups | Mayonnaise |
| 2 | Hard boiled eggs, chopped | |
| ½ | cup | Diced onion |
| 1 | cup | Chopped celery |
| 3 | teaspoons | Mustard |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| ½ | teaspoon | White vinegar |
| 1 | tablespoon | Sweet relish |
| 1 | teaspoon | Paprika for sprinkling |
Directions
Cook the potatoes in a large pot of boiling salted water until just fork tender, about 20 minutes. Be careful not to overcook them. Drain the potatoes, and then place in a large bowl. Cover and chill. In a medium bowl, combine the remaining ingredients and then add the chilled potatoes. Mix well, then sprinkle with paprika. Salad should be served chilled.
Source: Mr. Food Recipe Club Newsletter, June/July 1995 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120