| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Spanish |
Salad |
16 |
Servings |
INGREDIENTS
| 6 |
|
Strips bacon |
|
|
Spanish or ripe olives |
| 4 |
|
Hard cooked eggs |
| 10 |
md |
Potatoes |
| 1/3 |
c |
Chopped onion |
| 1/2 |
c |
Chopped dill pickles |
| 1/3 |
c |
Chopped celery |
| 2 |
tb |
Or more vinegar |
| 2 |
tb |
Sugar |
| 1 |
tb |
Mustard |
| 1 |
c |
Mayonnaise; not salad dressing |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Boil potatoes, peel & dice. Fry bacon until crisp; crumble & set aside.
Slice olives, drain on paper towel & set aside. Slice eggs; toss with
remaining ingredients. Garnish with bacon & olives. May be prepared day
before, cover & refrigerate.
MRS CHARLES A (DIANNE) THOMAS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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