| 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
bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 47
Posted to MC-Recipe Digest V1 #463 by Roberta Banghart
<bobbi744@sojourn.com> on Feb 01, 1997.
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