Recipe - Eula Mae Dores Potato Salad

2 pound Medium red potatoes; peeled
and cut into quarters
1 One half teaspoon Salt; divided
6 Eggs; hard cooked
One fourth cup Vegetable oil
One half teaspoon White vinegar
Three fourths cup Mayonnaise
1 teaspoon TABASCO pepper sauce
1 Sweet pickle; finely chopped
1 Stalk celery; chopped
One half Green bell pepper; chopped

Fill 3quart saucepan twothirds full of cold water and bring to a boil.
Add potatoes and 1 teaspoon salt. Cook over medium heat about 15 minutes or
until tender.

Drain potatoes. Peel eggs and separate yolks and whites. In large bowl,
mash yolks and stir in oil and vinegar. Add mayonnaise, TABASCO sauce and
remaining One half teaspoon salt.

Dice potatoes and add to mayonnaise mixture along with pickle, celery and
bell pepper. Cut egg whites into small pieces and add to salad. Stir to
mix. Refrigerate until 15 minutes before serving.

Makes 8 servings.

Nutritional information per serving: 351 Calories, 7g protein, 20g
carbohydrate, 27g fat, 171mg cholesterol, 342mg sodium

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Mar 25, 1998