| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Salad |
6 |
Servings |
INGREDIENTS
| 8 |
|
Hard-cooked eggs |
| 2 |
tb |
Vinegar |
| 1 |
tb |
Prepared horseradish |
| 2 1/2 |
tb |
Mustard |
| 1 |
c |
Mayonnaise or salad dressing |
| 1 |
c |
Commercial sour cream |
| 1/2 |
ts |
Celery salt |
| 1 |
ts |
Salt |
| 6 |
md |
Potatoes; cooked in jackets; peeled and cubed |
| 1 |
c |
Chopped celery |
| 1/4 |
c |
Chopped onion |
| 2 |
tb |
Chopped green pepper |
| 2 |
tb |
Chopped pimiento |
|
|
Tomato wedges |
|
|
Cucumber slices |
INSTRUCTIONS
Cut eggs in half and remove yolks. Mash and blend yolks with vinegar,
horseradish, and mustard. Add mayonnaise, sour cream, celery salt, and
salt; mix well. Chop egg whites; combine with potatoes, celery, onion,
green pepper, and pimiento. Fold in egg yolk mixture . chill. Garnish with
tomato wedgesand cucumber slices. Yield: 6 to 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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