Shermie
Well-known member
Ingredients;
4 or 5 large Russet potatoes.
1/2 cup, each finely chopped;
Onion.
Green (bell) pepper.
Celery.
Sweet Relish (jarred).
1/2 teaspoon each;
Salt.
Ground black pepper.
Seasoned Salt.
Garlic Power.
Celery Salt.
Celery Seed.
Basil.
Sylvia's Seasoning.
2 tablespoons sugar.
1 tablespoon prepared yellow mustard.
1/2 cup mayonnaise or salad dressing.
6 eggs, hard boiled & sliced.
Directions;
Peel and cut up potatoes into medium size cubes. Rinse well. In 5-qt Dutch Oven, place and cover potatoes with just enough cold water to cover them. Add a little salt. Bring water to a rolling boil over high heat. When water boils, turn off burner, cover and let potatoes sit in the hot water for 15 to 20 minutes.
Meanwhile, prepare & chop up onion, green pepper & celery. Place in bowl and add relish.
In small sauce pot, place eggs. Cover with enough cold water to cover them. Bring water to a rolling boil over high heat. Lower heat and time the boiling from that point on for 15 minutes. Then remove pot from heat, place in sink and run cold water in pot to cool the eggs. Crack and peel them all. Slice them crosswise, saving one.
Drain potatoes into a colander. Do not rinse! Let potatoes drain until no water is dripping from them. Transfer from colander to a large mixing bowl.
Combine all ingredients and toss lightly until all the ingredients are incorporated. Place mixture in a slightly smaller bowl.
Garnish with saved sliced egg, some paprika and a little basil. Cover and chill in fridge until cold. Serves six.
Enjoy!
4 or 5 large Russet potatoes.
1/2 cup, each finely chopped;
Onion.
Green (bell) pepper.
Celery.
Sweet Relish (jarred).
1/2 teaspoon each;
Salt.
Ground black pepper.
Seasoned Salt.
Garlic Power.
Celery Salt.
Celery Seed.
Basil.
Sylvia's Seasoning.
2 tablespoons sugar.
1 tablespoon prepared yellow mustard.
1/2 cup mayonnaise or salad dressing.
6 eggs, hard boiled & sliced.
Directions;
Peel and cut up potatoes into medium size cubes. Rinse well. In 5-qt Dutch Oven, place and cover potatoes with just enough cold water to cover them. Add a little salt. Bring water to a rolling boil over high heat. When water boils, turn off burner, cover and let potatoes sit in the hot water for 15 to 20 minutes.
Meanwhile, prepare & chop up onion, green pepper & celery. Place in bowl and add relish.
In small sauce pot, place eggs. Cover with enough cold water to cover them. Bring water to a rolling boil over high heat. Lower heat and time the boiling from that point on for 15 minutes. Then remove pot from heat, place in sink and run cold water in pot to cool the eggs. Crack and peel them all. Slice them crosswise, saving one.
Drain potatoes into a colander. Do not rinse! Let potatoes drain until no water is dripping from them. Transfer from colander to a large mixing bowl.
Combine all ingredients and toss lightly until all the ingredients are incorporated. Place mixture in a slightly smaller bowl.
Garnish with saved sliced egg, some paprika and a little basil. Cover and chill in fridge until cold. Serves six.
Enjoy!
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