Wednesday, June 13, 2012


1 cup mayonnaise-style salad dressing
1 tsp prepared mustard
1/2 tsp celery seed
1/2 tsp salt
1/8 tsp pepper
4 cups cubed potatoes, cooked
2 boiled eggs, chopped
1/2 cup chopped onion
1/2 cup thinly sliced celery
1/2 cup chopped sweet pickle

In a large mixing bowl combine the salad dressing, mustard, celery seed, salt, and pepper, mixing well.  Add the potatoes, eggs, onion, celery, and sweet pickle; toss together gently to coat.  Refrigerate until time to serve.  Also keep leftovers refrigerated.

Serves 6.

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