 |
Picnic Potato Salad
Recipe By : Best Recipes April, 1993
Serving Size : 1 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds potatoes (about 10 medium) -- (up to 3-1/2)
6 hard-cooked eggs
1 medium onion -- finely chopped
1/2 cup chopped celery (optional)
1/2 cup mayonnaise
1/2 cup evaporated milk
3 tablespoons vinegar
2 tablespoons prepared mustard
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon pepper
additional hard-cooked eggs
paprika
Cook potatoes in a kettle of boiling salt water until tender. Drain. Cool
enough to peel. Cut into chunks. Separate yolks from whites of hard-cooked
eggs. Chop whites and add to potatoes with chopped onions and celery. In a
small bowl, mash yolks of eggs. Stir in mayonnaise, milk, vinegar, mustard,
sugar, salt and pepper. Pour over the potatoes. Toss well. Adjust seasonings
if necessary. Spoon into serving bowl. Garnish with sliced hard-cooked eggs
and paprika. Refrigerate.
Scanned, Busted & Proofed by Gene Johnston (ejohnston@mailexcite.com)
- - - - - - - - - - - - - - - - - -
|
