7 large new potatoes, boiled
5 hard-cooked eggs
4 green onions, diced (including green part)
1 stalk celery, diced
1 jar (2 oz) pimientos
2 medium sweet pickles, diced
Paprika
Parsley
*Dressing
The day before, cook potatoes and eggs. Cool and chop potatoes and 4 of the eggs into large bolw. Dice onions, celery, pickles and with pimientos add to potato-egg mixture;blend lightly but thoroughly.
*Dressing
1 cup mayo
1 T vinegar
1 T sweet pickle juice
1 t. salt
1/4 t. garlic salt
1/8 t. pepper
1 T. prepared mustard
1/4 t. celery seed
Mix together mayo, vinegar, pickle juice, salts, pepper, mustard and celery seed; toss lightly with potato mixture. Slice reserved hard-cooked egg to garnish salad with paprika and parsley, if desired. Chill overnight for best flavor.
No comments:
Post a Comment