1½ lbs. round red or white potatoes (about 6 medium), peeled1½ C. mayonnaise or salad dressing1 T. white or cider vinegar1 T. yellow mustard1 t. salt¼ t. pepper2 medium stalks celery, chopped (1 cup)1 medium onion, chopped (½ cup)4 hard-cooked eggs, choppedPaprika, if desired
Directions:
- Place potatoes in 3-quart saucepan; add enough water to cover potatoes.
- Cover and heat to boiling; reduce heat to low.
- Cook covered 25 to 30 minutes or until potatoes are tender; drain.
- Let stand until cool enough to handle.
- Cut potatoes into cubes.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
- Add potatoes, celery and onion; toss.
- Stir in eggs.
- Sprinkle with paprika.
- Cover and refrigerate at least 4 hours to blend flavors and chill.
- Store covered in refrigerator.
Prep Tine: 25 minutes
Chill Tine: 4 hours
Servings: 10
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