| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Eggs, Not sent, Peppers, Potatoes, Salads | 8 | Servings | |
INGREDIENTS
| 6 | lg | Red potatoes, boiled/peeled/diced |
| 4 | Ribs celery, diced | |
| 3 | md | Dill pickles, finely chopped |
| 4 | oz | Jar diced pimientos, drained |
| 3 | Hard-boiled eggs, diced | |
| 1 | Green pepper, chopped | |
| 1/4 | c | Mayonnaise |
| 1 | ts | Prepared mustard |
| 1 | ts | Salt |
| Paprika | ||
| 6 | Green pepper strips, 1/4" wide/garnish |
INSTRUCTIONS
In a large bowl, combine the potatoes, celery, pickles, pimientos, eggs and the chopped green peppers. In a small bowl, combine mayonnaise, mustard and salt. Add to the potato mixture and mix well. Spoon into a serving bowl. Sprinkle with paprika. Arrange green pepper strips in the center of the bowl in the shape of wheel spokes. Chill. MC formatting by [email protected] Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 47 Posted to MC-Recipe Digest V1 #463 by Roberta Banghart <[email protected]> on Feb 01, 1997.
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