"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mustard Potato Salad Recipe

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This recipe for Mustard Potato Salad, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marsha Coggins
Added: Sunday, May 25, 2008


6 potatoes cut into cubes and cooked tender
Pour off water and cool

1 c chopped celery
1/2 c chopped onion
4 hard boiled eggs - chopped
1/2 c sweet pickle relish


3/4 c mustard
1/2 c Miracle Whip
1/2 c Mayo

Can add more pickles or mayo if too dry

See above




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