Potato Salad




Prepare Potatoes:
Bring a large pot of Water to a Boil
Add 5 lbs Red Potatoes
(cook for 15 to 20 minutes, or
until tender but still firm)
Drain, Cool and cut into Cubes



Prepare Eggs:
Place 6 Eggs into a saucepan
and cover with Water
Bring water to a Boil and
immediately remove from Heat
Cover and let Eggs Stand in Hot Water
(10 minutes)
Remove from Water
Cool, Peel and Chop



In a Bowl, combine Potatoes and Eggs.



Mix:
2 c Mayo
1 Onion (diced)
2 Green Onions (thinly sliced)
1 small Green Bell Pepper
(seeded and diced) and
3 stalks Celery (thinly sliced)
Season with 2 TSP Salt and
1 TSP Black Pepper



Cover, and Refrigerate
(several hours or overnight)



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