| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | American | Vegetables, Salads, American | 8 | Servings |
INGREDIENTS
| 1/2 | c | Salad oil |
| 1 | c | Salad dressing |
| 1 | tb | Mustard |
| 2 | tb | Vinegar |
| 2 | tb | Sugar |
| 8 | Potatoes cooked, peeled, and | |
| 1/2 | c | Onion-chopped |
| 1/4 | c | Pickles-chopped |
| 2 | Celery-chopped | |
| 3 | Eggs, hard-cooked and choppe | |
| 1 | ts | Celery seed |
| Salt, to taste | ||
| Pepper, to taste |
INSTRUCTIONS
In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar. In large bowl, place diced potatoes. Add onions, pickles, celery, celery seed, and eggs. Salt and pepper to taste. Add dressing. Toss lightly to coat. Recipe: Bonnie Adams in Houston, TX (1985) NOTE: Sherri says the only "fixed" amounts are the sauce's ingredients amounts. Sherri Pileggi in Houston, TX
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