Recipe - Creamy Potato Salad Ring

3 cup Water
One fourth cup Minced onions; instant
2 teaspoon Salt
One half teaspoon Black pepper
2 Envelopes French Instant
Mashed Potato granules
1 cup Mayonnaise
1 tablespoon Prepared mustard
2 cup Thinly cut or sliced up celery
One half cup Diced green bell pepper
One fourth cup Pickle relish; drained
One fourth cup Chopped pimiento
4 Eggs; hard boiled

Bring water, onion, salt, black pepper and celery to a boil.. Remove from
heat and add instant potato, whipping briskly. chill. Blend in mayonnaise
and mustard. Stir in remaining ingredients until evenly distributed. Pack
in 1 One half quart greassed ring mold or other mold. Chill, turn out on lettuce
leaves.

8 to 10 servings.

Recipe by: Mary McKinnon, Beech Island, SC

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 26, 1998