Presto Potato Saladsalads, side dishes 2 lb about 5 lg potatoes, peeled 1 .and cut into medium sized 1 .cube 2 cup mayonnaise 2 hard boiled eggs, chopped 1/2 cup diced onion 1 cup chopped celery 3 teaspoon mustard 2 teaspoon salt 1 teaspoon pepper 1/2 teaspoon white vinegar 1 tablespoon sweet relish 1 teaspoon paprika for sprinkling Cook the potatoes in a large pot of boiling salted water until just fork tender, about 20 minutes. Be careful not to overcook them. Drain the potatoes, and then place in a large bowl. Cover and chill. In a medium bowl, combine the remaining ingredients and then add the chilled potatoes. Mix well, then sprinkle with paprika. Salad should be served chilled. Source: Mr. Food Recipe Club Newsletter, June/July 1995 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 |
