Potato Salad Recipe
Ingredients
| 25 medium potatoes, cooked, chilled, pared and sliced | ||
| Celery | 3 1/2 Cup (16 tbs), thinly sliced | |
| 1 1/2 cups finely chopped Bermuda onion | ||
| 1 cup chopped sweet pickles | ||
| 6 hard-cooked eggs, chopped | ||
| Salad dressing | 4 Cup (16 tbs) | |
| French dressing | 1 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Salt | 2 Tablespoon | |
| Leaf lettuce | ||
Directions
Combine first 5 ingredients in large mixing bowl; toss lightly.
Add remaining ingredients except lettuce and tomatoes; mix carefully.
Cover; refrigerate until serving time.
Serve in lettuce lined bowl.
Garnish with cherry tomatoes, if desired.
Add remaining ingredients except lettuce and tomatoes; mix carefully.
Cover; refrigerate until serving time.
Serve in lettuce lined bowl.
Garnish with cherry tomatoes, if desired.
Chef
