| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Small red potatoes; peeled |
| 1/2 |
|
A medium-size white onion; diced |
| 2 |
|
Ribs celery; diced |
| 1 |
tb |
Diced pimento; washed |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1 |
tb |
White vinegar |
| 1/2 |
|
Line is overdrawn cup mayonnaise |
| 2 |
|
Hard-cooked eggs; sliced |
INSTRUCTIONS
Cole slaw and potato salad are two of the fish fry go-withs on the menu at
Third Street Pier. Photo/Jeffrey Phelps
Boil potatoes 15 minutes or until tender. Cool, then slice or dice. Put in
large bowl with all remaining ingredients except eggs. Mix, then add eggs
and gently mix again. Refrigerate until ready to serve. Makes 6 servings.
Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan
29, 1998
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