Presto Potato Salad

Serves:

Ingredients:

2 lb About 5 lg potatoes, peeled
.and cut into medium sized
.cube
2 c Mayonnaise
2 Hard boiled eggs, chopped
1/2 c Diced onion
1 c Chopped celery
3 ts Mustard
2 ts Salt
1 ts Pepper
1/2 ts White vinegar
1 tb Sweet relish
1 ts Paprika for sprinkling

Method:

Cook the potatoes in a large pot of boiling salted water until just fork tender, about 20 minutes.
Be careful not to overcook them.
Drain the potatoes, and then place in a large bowl.
Cover and chill.
In a medium bowl, combine the remaining ingredients and then add the chilled potatoes.
Mix well, then sprinkle with paprika.
Salad should be served chilled.
Source: Mr.
Food Recipe Club Newsletter, June/July 1995 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120