| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salad |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Mayonnaise or salad dressing |
| 2 |
tb |
Prepared mustard |
| 1 |
lb |
Cubed; cooked potatoes |
| 3 |
|
Hard-cooked eggs; coarsely chopped |
| 1/4 |
c |
Chopped ripe olives or pickles |
| 2 |
tb |
Slivered green pepper |
| 1 |
c |
Thinly sliced celery |
| 1 |
sm |
Onion; diced |
|
|
Salt and pepper |
INSTRUCTIONS
Combine mayonnaise or salad dressing and mustard; add potatoes. Chill 2 to
3 hours to blend flavoring. Add eggs, olives or pickles, green pepper,
celery, and onion. Season to taste. Chill. Yield: 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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