Ingredients:
4 lbs Red Potatoes 1/4 Cup Onions Chopped
10 Eggs 6 Stalks of CeleryDressing:
1 Cup Mayonnaise 1/2 tsp. Pepper
2 Tb. Red Wine Vinegar 3 Tb. Sweet Relish
1 tsp. Salt 2 Tb. Dry Dill
1 Tb. Mustard
Boil the potatoes until they are done but not overcooked. The
length of cooking time will depend on how big the potatoes are.
Boil the eggs over medium high heat until hard boiled.
Allow the potatoes and eggs to cool. You can run cold water
over them in a strainer to speed up the process. Peel the potatoes
and then slice into 1 inch chunks.
Peel and slice the egg into 1/2 inch pieces. Chop the onion
into very small pieces. Slice celery into small pieces. Toss
potatoes, celery, eggs and onions in a large bowl and set aside.
Stir all remaining dressing ingredients together in a small
bowl. After all dressing ingredients are well mixed, pour over
ingredients in large bowl.
Note: You may want to reserve some of the dressing to
make sure it's not too much dressing for your taste. The potatoes
will absorb some of the dressing so it is a good idea to save the
reserved dressing to add later if needed. Store salad in the
refrigerator until ready to serve. |
