| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Salad |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Potatoes (about 10 medium); (up to 3-1/2) |
| 6 |
|
Hard-cooked eggs |
| 1 |
md |
Onion; finely chopped |
| 1/2 |
c |
Chopped celery (optional) |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Evaporated milk |
| 3 |
tb |
Vinegar |
| 2 |
tb |
Prepared mustard |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
Additional hard-cooked eggs |
|
|
Paprika |
INSTRUCTIONS
Cook potatoes in a kettle of boiling salt water until tender. Drain. Cool
enough to peel. Cut into chunks. Separate yolks from whites of hard-cooked
eggs. Chop whites and add to potatoes with chopped onions and celery. In a
small bowl, mash yolks of eggs. Stir in mayonnaise, milk, vinegar, mustard,
sugar, salt and pepper. Pour over the potatoes. Toss well. Adjust
seasonings if necessary. Spoon into serving bowl. Garnish with sliced
hard-cooked eggs and paprika. Refrigerate.
Scanned, Busted & Proofed by Gene Johnston (ejohnston@mailexcite.com)
Recipe by: Best Recipes April, 1993
Posted to MC-Recipe Digest V1 #894 by "Eugene Johnston"
<ejohnston@mailexcite.com> on Nov 09, 1997
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