Potato salad #1

12 servings

Ingredients

Quantity Ingredient
-CYGNUS, HCPM52C & C.MINEAH
7 cups Warm cubed cooked potatoes
¼ cup Sliced green onions
1 teaspoon Salt
1 dash Pepper
½ cup Vegetable oil
2 tablespoons Vinegar
2 tablespoons Lemon juice
1 teaspoon Salt
1 cup Mayonnaise
1 tablespoon Prepared mustard
3 Eggs; hard-cooked
1 cup Sliced celery
1 (2-oz jar) chopped pimiento; drained
Green onion tops

Directions

Place potatoes and onion in bowl. Sprinkle with 1 tb salt and dash pepper. In tightly covered jar, combine oil, vinegar, lemon juice, and 1 teaspoon salt; shake well. Pour over potatoes; toss gently to coat. Cover; refrigerate at least 2 hours. Chop 2 of the eggs. Slice third egg for garnish. Add chopped egg, celery, and pimiento to potato mixture. Combine mayonnaise and mustard, Stir into potato mixture. Spoon salad into serving bowl Refrigerate until serving time. Decorate top with egg slices and green onion tops. Source: Eagle Rock Italian Bakery & Deli 1993 calendar.

Shared on Gourmet Cooking Echo by Judi M. Phelps, 11/94. Uploaded on Prodigy by CYGNUS.

Submitted By JUDI PHELPS On 11-15-94

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