CRUNCHY POTATO SALAD 3 eggs 5-6 med. size baking potatoes (2 1/2 - 3 lbs.) 1/2 tsp. black pepper 1/4 tsp. salt 1/2 c. Marzetti Salad Dressing 1/4 c. mayonnaise 1/2 c. green bell peppers 1/2 c. carrots 1/2 c. radish 1/2 c. celery 1/3 c. sweet pickle relish 3 tsp. pimiento 2 1/2 tsp. spicy brown mustard 1/2 tsp. regular dry mustard Paprika Peel, quarter and boil potatoes until tender. Then, drain and refrigerate overnight or until they are cold. Using knife and/or vegetable chopper, chop up the carrots, bell pepper, radish and celery. Boil the eggs and chop them into small pieces as well. Add above mentioned ingredients to those remaining and stir well to mix. More mayonnaise may be added, or less mustard if you desire the salad to be more creamy, or less spicy respectively. Mix this bowl of ingredients except paprika, with potatoes that have been mashed up as desired. Blend well and sprinkle generously with the paprika. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
