Wednesday, August 29, 2012


4 cups cubes potatoes cooked just until tender
1 cup mayo-type salad dressing
1 tsp prepared mustard
1/2 tsp celery seed
1/2 tsp salt
dash of freshly ground black pepper
2 hard-boiled eggs, chopped
1/2 cup chopped onion
1/2 cup sliced celery
1/2 cup chopped sweet pickle

Drain potatoes well.

Combine the salad dressing, mustard, celery seed, salt, and pepper mixing well.  Add the eggs, onion, celery, and pickle; toss lightly to mix.  Cover dish and chill until serving time.

Garnish with celery leaves if desired.

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