Deviled Potato Salad Recipe
Ingredients
| 8 hard cooked eggs | ||
| Vinegar | 2 Tablespoon | |
| Prepared horseradish | 1 Tablespoon | |
| Prepared mustard | 2 1/2 Tablespoon | |
| 1 cup mayonnaise or salad dressing | ||
| 1 cup commercial sour cream | ||
| Celery salt | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Boiled potatoes | 4 1/2 Cup (16 tbs), peeled | |
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 2 Tablespoon, chopped | |
| Pimiento | 2 Tablespoon, chopped | |
| Tomato wedges | ||
| Cucumber slices | ||
Directions
Cut eggs in half and remove yolks.
Mash and blend yolks with vinegar, horseradish, and mustard.
Add mayonnaise or salad dressing, sour cream, celery salt, and salt; mix well.
Chop egg whites; combine with potatoes, celery, onion, green pepper, and pimiento.
Fold in egg yolk mixture; chill.
Garnish with tomato wedges and cucumber slices.
Mash and blend yolks with vinegar, horseradish, and mustard.
Add mayonnaise or salad dressing, sour cream, celery salt, and salt; mix well.
Chop egg whites; combine with potatoes, celery, onion, green pepper, and pimiento.
Fold in egg yolk mixture; chill.
Garnish with tomato wedges and cucumber slices.
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