Recipe - Tasty Potato Salad

8 md New potatoes, (+more if
needed)
2 Eggs, (+more if needed)
2 Ribs Celery, chopped/ minced
1 Medlarge Onion, minced
2 Dill pickles, chopped
1 teaspoon Celery seed
1 tablespoon Worcestershire sauce
1 teaspoon Virgin olive oil
1 teaspoon Balsamic vinegar
2 tablespoon Mayonnaise, (+more if
needed)
2 tablespoon Yellow mustard, (French's)
1 tablespoon Honey mustard sauce, (Texas
Pete) opt.
Sprinkle Paprika

Scrub potatoes and eggs with brush to clean. Place unpeeled potatoes and
eggs into cold water deep enough to cover potatoes and eggs. Bring to boil.
Take out eggs when they are done (after boiling about 15 minutes). Run the
eggs under cold water and peel shell off cool. While potatoes are boiling
chop up celery, onion, dill pickles and eggs.

When potatoes are fork tender, remove from boiling water, slip off the
skins, break up into a bowl and cool.

Toss together the crumbled potatoes and chopped ingredients. Add the celery
seed, worcestershire, olive oil, balsamic vinegar, Texas Pete Honey Mustard
sauce, salt and pepper.

Mix mayonnaise and mustard in equal proportions (whatever you think you
need for the amount of potato mixture). You may want more mayonnaise than
mustard. Mix gradually into the potato mixture until it is the desired
consistency. Taste as you are mixing. Add salt and pepper. Sprinkle with
paprika. Refrigerate until ready to serve.

Recipe by: Carolyn Cloe

Posted to MCRecipe Digest V1 #507 by Carolyn c4@groupz.net on Mar 9,
1997.