Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-CYGNUS, HCPM52C C.MINEAH 1 t Salt
7 c Warm cubed cooked potatoes 1 c Mayonnaise
1/4 c Sliced green onions 1 tb Prepared mustard
1 t Salt 3 Eggs; hard-cooked
1 ds Pepper 1 c Sliced celery
1/2 c Vegetable oil 1 (2-oz jar) chopped pimiento;
2 tb Vinegar -drained
2 tb Lemon juice Green onion tops

Place potatoes and onion in bowl. Sprinkle with 1 tb salt and dash
pepper. In tightly covered jar, combine oil, vinegar, lemon juice,
and 1 teaspoon salt; shake well. Pour over potatoes; toss gently to
coat. Cover; refrigerate at least 2 hours. Chop 2 of the eggs. Slice
third egg for garnish. Add chopped egg, celery, and pimiento to
potato mixture. Combine mayonnaise and mustard, Stir into potato
mixture. Spoon salad into serving bowl Refrigerate until serving
time. Decorate top with egg slices and green onion tops. Source:
Eagle Rock Italian Bakery Deli 1993 calendar.

Shared on Gourmet Cooking Echo by Judi M. Phelps, 11/94. Uploaded on
Prodigy by CYGNUS.
Submitted By JUDI PHELPS On 11-15-94

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