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    PRESTO POTATO SALAD


    Source of Recipe


    Mr. Food Recipe Club Newsletter, June/July 1995

    List of Ingredients




    2 lb About 5 lg potatoes, peeled and cut into medium sized
    cubes
    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

    Recipe



    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.

 

 

 

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