*  Exported from  MasterCook  *
 
                           Bonnie’s Potato Salad
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetables                       Salads
                 American
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  C             Salad oil
    1      C             Salad dressing
    1      Tbsp          Mustard
    2      Tbsp          Vinegar
    2      Tbsp          Sugar
    8                    Potatoes cooked, peeled  -- and
      1/2  C             Onion-chopped
      1/4  C             Pickles-chopped
    2                    Celery-chopped
    3                    Eggs  -- hard-cooked and chop
    1      tsp           Celery seed
                         Salt  -- to taste
                         Pepper  -- to taste
 
 In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar. In 
 large bowl, place diced potatoes. Add onions, pickles, celery, celery 
 seed, and eggs.  Salt and pepper to taste.  Add dressing.
 Toss lightly to coat. Recipe:  Bonnie Adams in Houston, TX (1985) NOTE: 
 Sherri says the only “fixed” amounts are the sauce’s ingredients amounts. 
 Sherri Pileggi in Houston, TX 
  >From: carl.berger@bbs.synapse.net (Carl Berger) Newsgroups: 
 rec.food.cooking
 
 
                    
 
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