| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
*, Tabasco |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Medium red potatoes; peeled and cut into quarters |
| 1 1/2 |
ts |
Salt; divided |
| 6 |
|
Eggs; hard cooked |
| 1/4 |
c |
Vegetable oil |
| 1/2 |
ts |
White vinegar |
| 3/4 |
c |
Mayonnaise |
| 1 |
ts |
TABASCO pepper sauce |
| 1 |
|
Sweet pickle; finely chopped |
| 1 |
|
Stalk celery; chopped |
| 1/2 |
|
Green bell pepper; chopped |
INSTRUCTIONS
Fill 3-quart saucepan two-thirds full of cold water and bring to a boil.
Add potatoes and 1 teaspoon salt. Cook over medium heat about 15 minutes or
until tender.
Drain potatoes. Peel eggs and separate yolks and whites. In large bowl,
mash yolks and stir in oil and vinegar. Add mayonnaise, TABASCO sauce and
remaining 1/2 teaspoon salt.
Dice potatoes and add to mayonnaise mixture along with pickle, celery and
bell pepper. Cut egg whites into small pieces and add to salad. Stir to
mix. Refrigerate until 15 minutes before serving.
Makes 8 servings.
Nutritional information per serving: 351 Calories, 7g protein, 20g
carbohydrate, 27g fat, 171mg cholesterol, 342mg sodium
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Mar 25, 1998
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