| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
New England |
Salads |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Potatoes; cooked |
| 1 |
c |
Celery; diced |
| 5 |
tb |
Vinegar |
| 2 |
ts |
Salt |
| 4 |
|
Eggs: hard-cooked, sieved |
| 1 |
pt |
Sour cream |
| 1 |
ts |
Pepper |
| 1 1/2 |
tb |
Prepared mustard |
| 1/4 |
|
Clove of garlic; crushed |
| 1 |
sm |
Onion; chopped |
| 1/2 |
c |
Olives; sliced |
INSTRUCTIONS
Peel potatoes, cut into 1/2 inch cubes and chill. Add celery, 3 tbsps
vinegar and salt. Fold eggs into sour cream, add reamining vinegar, pepper,
mustard, garlic and onion. Place potato mixture in salad bowl, add dressing
and toss well. Garnish with olives.
A Message from our Provider:
“Moses was called \”God’s friend\”. Are you?”