| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Salad | 1 | Servings |
INGREDIENTS
| 5 | md | Potatoes |
| 1 | md | Onion or 6 green onions with tops, chopped fine |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped pickles (dill or sweet) |
| 6 | Hard-cooked eggs | |
| 1 | c | Mayonnaise |
| 1/2 | c | French dressing |
| 1 | tb | Prepared mustard |
| 1 | tb | Vinegar |
| 3 | tb | Cream |
| 1 | tb | Salt |
| 1 | ds | Paprika |
INSTRUCTIONS
Wash potatoes; cook in jackets in covered pot until tender. Drain, let cool; peel and slice thin or cube. Add onion, celery, pickles and 4 eggs cut in small pieces. Mix lightly together. To mayonnaise add French dressing, mustard, vinegar, cream and salt. Mix into potato salad. Slice other 2 eggs on top; sprinkle with paprika. Cover and chill. 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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