Presto potato salad

4 cups

Ingredients

Quantity Ingredient
2 pounds About 5 lg potatoes, peeled
.and cut into medium sized
.cube
2 cups Mayonnaise
2 Hard boiled eggs, chopped
½ cup Diced onion
1 cup Chopped celery
3 teaspoons Mustard
2 teaspoons Salt
1 teaspoon Pepper
½ teaspoon White vinegar
1 tablespoon Sweet relish
1 teaspoon 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

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