Recipe - Back-For-Seconds Potato Salad

6 lg Red potatoes, cook till just
done, cubed
7 Hard cooked eggs, cut or sliced up
(reserved 1 for garnish)
1 cup Celery, cubed
2 cup Maonnaise
2 tablespoon Salad (wet) mustard
One fourth cup Cider vinegar
1 tablespoon Salt
One half tablespoon Black pepper
2 tablespoon Dehydrated onion powder
One half cup Sweet relish or
1 cup 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 MCRecipe Digest V1 #643 by Nancy Berry nlberry@prodigy.net on
Jun 11, 1997