Potato Salad 3 lbs. red potatoes 1 large Vidalia Onion 1/2 cup Mayo (or to suit your taste) 1/4 cup mustard 2/3 cup Dill Relish Olive oil Tony's Chachere's seasoning 1/2 tsp. salt Coarse ground pepper 4 boiled eggs Directions: Place peeled onion on foil and coat with olive oil. Wrap tightly in foil and bake at 350 degrees for one hour. Cut potatoes into cubes and boil until done, but not too soft. When onion is done, puree with oil until smooth. Stir in onion mixture, mayo, mustard, relish, and seasonings. Gently add chopped eggs. Eat warm, or chilled.
**************Planning your summer road trip? Check out AOL Travel Guides. (http://travel.aol.com/travel-guide/united-states?ncid=aoltrv00030000000016) --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
