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Back-For-Seconds Potato Salad

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Potatoes Salads


  • 6 lg Red potatoes, cook till just done, cubed
  • 7 Hard cooked eggs, sliced (reserved 1 for garnish)
  • 1 c Celery, cubed
  • 2 c Maonnaise
  • 2 tb Salad (wet) mustard
  • 1/4 c Cider vinegar
  • 1 tb Salt
  • 1/2 tb Black pepper
  • 2 tb Dehydrated onion powder
  • 1/2 c Sweet relish or
  • 1 c Green pepper; chopped, opt'l
  • Paprika


In a large bowl, combine potatoes, celery and 6 eggs. Add salt, pepper and onion powder. Toss lightly to cut. In a small bowl combine mayonnaise, vinegar and mustard. Mix well. Pour a little at a time over potato mixture (size of potatoes used determines if you use all the dressing; usually it takes all). Relish or green peppers may be added now; mix well. Pour into serving dish. Garnish with reserved egg and sprinkle paprika lightly over top. Refrigerate 2 hours before serving. Formatted by Mary Wilson, BWVB02B.
Posted to MC-Recipe Digest V1 #643 by Nancy Berry <> on Jun 11, 1997