Recipe: Presto Potato Salad

Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 4

Ingredients:
2 About 5 lg potatoes, peeled
2 Yellow mustard
2 Hard boiled eggs, chopped
1/2 Diced onion
1 Chopped celery
3 Mustard
2 Mustard; Dry
1 Pepper
1/2 Lemon juice, fresh!
1 Sweet relish
1 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

4.4 stars based on 56 reviews

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