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DEVILED POTATO SALAD Recipe

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This recipe for DEVILED POTATO SALAD, by , is from The Heman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
CAROLYN HEMAN
Added: Thursday, April 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 MEDIUM POTATOES COOKED (UNPEALED)
6 EGGS HARD COOKED
6 SMALL SWEET PICKLES
3 TBSP VINEGAR (WHITE)
3 TBSP PREPARED MUSTARD
1 CUP SALAD DRESSING
1/2 TSP CELERY SALT (OPTIONAL)
1 TSP SALT 2 TBSP ONION

Directions:
Directions:
CUT EGGS REMOVE YOLKS, MASH AND BLEND WITH VINEGAR AND MUSTARD.
ADD SALAD DRESSING, CELERY SALT AND
SALT; MIX WELL, PEEL AND CUBE POTATOES
AND EGG WHITES, CHOP ONION.
FOLD IN EGG YOLK MIXTURE. CHILL SEVERAL
HOURS BEFORE SERVING

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
THIS RECIPE WAS GIVEN TO ME MANY YEARS
AGO FROM MARY HEMAN

 

 

 

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