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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 4 |
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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
| Ingredients:
2 Pound(s) About 5 lg potatoes, peeled
2 Cup(s) Yellow mustard
2 Hard boiled eggs, chopped
1/2 Cup(s) Diced onion
1 Cup(s) Chopped celery
3 Teaspoon(s) Mustard
2 Teaspoon(s) Mustard; Dry
1 Teaspoon(s) Pepper
1/2 Teaspoon(s) Lemon juice, fresh!
1 Tablespoon(s) Sweet relish
1 Teaspoon(s) Paprika for sprinkling |
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