5 lb. potatoes
8 oz. salad pickle
8 oz. salad dressing
4 oz. pimiento
1 Tbsp. mustard
3 Tbsp. vinegar
3 Tbsp. sugar
salt and pepper
4 or 5 boiled eggs
Cut potatoes in bite-sizes. Cook potatoes to desired
taste, add salt and pepper. Let potatoes cool, then mix with
pickle, dressing, pimientos, chopped eggs, mustard, vinegar,
sugar and topped with eggs. Sprinkle top with paprika. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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