| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Potatoes, Salads |
1 |
Servings |
INGREDIENTS
| 4 |
lg |
Russet potatoes |
| 1 |
c |
Mayonnaise |
| 2 |
tb |
Red wine vinegar |
| 1 |
ts |
Onion powder |
|
ds |
Cayenne pepper |
| 1 |
ts |
Sugar |
| 1 |
ts |
MYSEASONING. |
| 1 |
tb |
Yellow mustard |
| 2 |
|
Eggs |
|
|
Salt — to taste |
INSTRUCTIONS
1- Peel and cube potatoes, boil in salted water until fork tender. 2- Hard
cook eggs: place room temp eggs in tap water, bring to full rolling boil,
remove from heat, cover and let stand for a minimum of 10 minutes. Pour off
hot water and submerge eggs in cold water. Peel eggs and grate through
small holes in a cheese grater. 3- Combine ingredients except potatoes and
eggs, mix potatoes and eggs well and add other pre-mixed ingredients. 4-
Adjust seasonings to your taste, and serve. Copyright 1995, Kathryn W.
LeBlanc Recipe By
: CHARLES C. LEBLANC
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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