Title: Back-For-Seconds Potato Salad
Categories: Salads, Potato
Yield: 1 Servings

6 lg Red potatoes, cook till just
-done, cubed
7 Hard cooked eggs, sliced
-(reserved 1 for garnish)
1 c Celery, cubed
2 c Maonnaise
2 tb Salad (wet) mustard
1/4 c Cider vinegar
1 tb Salt
1/2 tb Black pepper
2 tb Dehydrated onion powder
1/2 c Sweet relish or
1 c Green pepper; chopped, opt'l
Paprika

In a large bowl, combine potatoes, celery and 6 eggs. Add salt, pepper and
onion powder. Toss lightly to cut. In a small bowl combine mayonnaise,
vinegar and mustard. Mix well. Pour a little at a time over potato mixture
(size of potatoes used determines if you use all the dressing; usually it
takes all). Relish or green peppers may be added now; mix well. Pour into
serving dish. Garnish with reserved egg and sprinkle paprika lightly over
top. Refrigerate 2 hours before serving. Formatted by Mary Wilson, BWVB02B.

Posted to MC-Recipe Digest V1 #643 by Nancy Berry on
Jun 11, 1997