| 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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