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Picnic Potato Salad II
Recipe By : Best Recipes April, 1993
Serving Size : 1 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient -- Preparation Method
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5 medium potatoes
1 medium onion or 6 green onions with tops -- chopped fine
1/2 cup chopped celery
1/2 cup chopped pickles (dill or sweet)
6 hard-cooked eggs
1 cup mayonnaise
1/2 cup french dressing
1 tablespoon prepared mustard
1 tablespoon vinegar
3 tablespoons cream
1 tablespoon salt
1 dash paprika
Wash potatoes; cook in jackets in covered pot until tender. Drain, let cool;
peel and slice thin or cube. Add onion, celery, pickles and 4 eggs cut in
small pieces. Mix lightly together. To mayonnaise add French dressing,
mustard, vinegar, cream and salt. Mix into potato salad. Slice other 2 eggs on
top; sprinkle with paprika. Cover and chill.
Scanned, Busted & Proofed by Gene Johnston (ejohnston@mailexcite.com)
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