Presto Potato Salad Recipe
Yield: 4 CupsRecipe by luhu.jp
Ingredients:
2 lbs: About 5 lg potatoes, peeled
.and cut into medium sized,
.cube,
2 cup: Mayonnaise,
2: Hard boiled eggs, chopped
1/2 cup: Diced onion,
1 cup: Chopped celery,
3 tsp: Mustard,
2 tsp: Salt,
1 tsp: Pepper,
1/2 tsp: White vinegar,
1 tbsp: Sweet relish,
1 tsp: Paprika for sprinkling,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp