Potato and egg salad^

1 servings

Ingredients

Quantity Ingredient
3 Eggs, hard boiled
3 mediums Potatoes
Salt and pepper to taste
French dressing

Directions

Chop eggs finely with a silver knife to prevent discoloring. Cook potatoes with skins on; peel and dice. Mix with eggs, season and add dressing. Serve very cold on a bed of watercress. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95

Submitted By CAROLYN SHAW On 06-12-95

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