Some are childishly anxious to know their friend's opinion of them, and if it contain the smallest element of dissent or censure, they regard him as an enemy forthwith. Surely we are not popes, and do not wish our hearers to regard us as infallible! We have known men become quite enraged at a perfectly fair and reasonable remark, and regard an honest friend as an opponent who delighted to find fault; this misrepresentation on the one side has soon produced heat on the other, and strife ensued. How much better is gentle forbearance! You must be able to bear criticism, or you are not fit to be at the head of a congregation; and you must let the critic go without reckoning him among your deadly foes, or you will prove yourself a mere weakling.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	American	Vegetables	6	Servings

INGREDIENTS

2 1/2	lb	Small boiling potatoes (white, red, or fingerling)
3	tb	Cider vinegar; or to taste
5		Hard-boiled large eggs
3/4	c	Mayonnaise
2	tb	Dijon mustard
1/2	c	Chopped sweet onion
3	lg	Celery ribs

INSTRUCTIONS

Boil potatoes. With a sharp knife peel warm potatoes and cut into
1/3-inch-thick slices. In a bowl immediately toss potatoes with vinegar. In
a bowl mash yolks and stir in mayonnaise, mustard, and onion. Chop whites
and celery and gently toss together with potatoes, mayonnaise mixture, and
salt and pepper to taste. Serve potato salad chilled or at room temperature
Serves 6.
Suggested additions: dill pickle, fresh chives, poppy seeds, crab meat, or
corn.
Recipe by: From Gourmet Magazine, July 1997 Posted to MC-Recipe Digest V1
#748 by C4 <c4@groupz.net> on Aug 19, 1997

A Message from our Provider:

“We were called to be witnesses, not lawyers or judges”