Weissgerber's third street pier creamy potato salad

1 Servings

Ingredients

Quantity Ingredient
1½ pounds Small red potatoes; peeled
½ A medium-size white onion; diced
2 Ribs celery; diced
1 tablespoon Diced pimento; washed
1 teaspoon Sugar
1 teaspoon Salt
1 tablespoon White vinegar
½ Line is overdrawn cup mayonnaise
2 Hard-cooked eggs; sliced

Directions

Cole slaw and potato salad are two of the fish fry go-withs on the menu at Third Street Pier. Photo/Jeffrey Phelps Boil potatoes 15 minutes or until tender. Cool, then slice or dice. Put in large bowl with all remaining ingredients except eggs. Mix, then add eggs and gently mix again. Refrigerate until ready to serve. Makes 6 servings.

Posted to recipelu-digest Volume 01 Number 633 by GramWag@... on Jan 29, 1998

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