| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Appetizers, Salads, Vegetables |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
All-purpose potatoes, cooked cubed |
| 2 |
c |
Chopped celery |
| 16 |
|
Pimiento-stuffed olives, sliced |
| 6 |
|
Hard-cooked eggs, coarsely chopped |
| 2 |
c |
Mayonnaise or salad dressing |
| 2 |
pk |
(3 oz each) cream cheese, softened |
| 2 |
ts |
Prepared mustard |
| 1/2 |
c |
Chopped dill pickles |
| 1/4 |
c |
Chopped onion |
| 1 1/2 |
tb |
Sugar |
| 1 |
tb |
Salt |
|
|
Pepper |
INSTRUCTIONS
Arrange potatoes, celery, olives and eggs in large bowl. Mix
mayonnaise, cheese and mustard in small bowl until smooth; mix in
remaining ingredients. Spoon dressing over potato mixture and toss.
Refrigerate, covered, until serving time. *Potato salad can be made
2 days in advance; refrigerate covered. Yield: 8 servings Typed in
MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook
Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Apr
2, 1999
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