Salads and Dressings

Potato Salad

  • 4 cups Eggs, hard-boiled (cold) diced
  • 1 small Onion, chopped
  • 2 tablespoons Parsley, chopped
  • 1 cup Celery, chopped
  • 1 teaspoon Salt
  • 2 tablespoons Cream, light
  • 4 tablespoons Yellow mustard, prepared
  • 2 tablespoons Sugar
  • 2 tablespoons Vinegar
  • 1/4 teaspoon Salt
  • Dash Pepper

    • In a large bowl, put potatoes, onion, parsley , celery, and the 1 teaspoon saltand toss lightly. Combine cream, yellowmustard, sugar, vinegar, salt, and pepper, beat together with a rotary beater until light and fluffy. Pour over the potatoe mixture and stir gently until well mixed. Let stand about 1 hour. Makes 6 to 8 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Caroline Moore of Ridgecrest, CA. 

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