| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Tasteofhome |
6 |
servings |
INGREDIENTS
| 2 |
c |
Diced peeled potatoes; (about, 1 lb.) |
| 1 |
|
Recipe old-fashioned egg; salad (see previous |
|
|
Recipe) |
| 1/4 |
c |
Mayonnaise |
| 1 |
ts |
Prepared mustard |
| 1/2 |
ts |
Dried minced onion |
| 1/4 |
ts |
Salt |
|
|
Lettuce leaves |
|
|
Sliced radishes; optional |
INSTRUCTIONS
In a saucepan, cover potatoes with water and cook until tender but firm.
Drain and cool. In a bowl, combine egg salad, mayonnaise, mustard, onion
and salt. Stir in cooled potatoes. Cover and chill. Serve on lettuce
leaves; garnish with radishes, if desired.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
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