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GRANNY'S POTATO SALAD 6 cold, hard-boiled eggs 18 small potatoes (approximately 3 1/4 lb.), cooked in jackets 2 medium onions, finely chopped 1 medium green pepper, finely chopped 6 stalks celery, finely chopped 54 slices dill pickles, finely sliced 17 heaping Tbsp. salad dressing 8 1/2 tsp. yellow mustard celery salt celery seed onion powder salt and pepper 10 stuffed olives Cool eggs and potatoes at room temperature. Finely chop eggs in large bowl. Sprinkle with celery salt and seed. Peel and finely chop potatoes in with egg. Add finely chopped vegetables and pickles. Add seasonings to taste. Measure 9 tablespoons salad dressing in 9 mounds. Dot each with 1/2 teaspoon mustard. Stir well into mixture. Repeat with remain- ing 8 tablespoons salad dressing and 1/2 teaspoon mustard on each. Stir well into salad. Arrange sliced olives on salad to garnish. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |