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KG6BAJ > RECIPE 11.03.14 05:33l 35 Lines 1117 Bytes #999 (0) @ WW
BID : 16218_KG6BAJ
Read: DJ6VI GUEST DK3UZ DK7NR
Subj: Potato Salad (serves 12)
Path: DB0FHN<DB0PM<OE5XBL<F1OYP<IK2XDE<DB0RES<PI8CDR<GB7YEW<N4JOA<ZL2BAU<
KG6BAJ
Sent: 140301/2007z @:KG6BAJ.#NCA.CA.USA.NOAM [Grass Valley] #:16220 $:16218_KG6
Ingredients
7 eggs
10 potatoes (large)
1 cup mayonnaise
1/2 cup ranch dressing
1 cup pickle relish or chopped pickles
1/4 teaspoon black pepper
1/8 teaspoon paprika
1/2 cup chopped (fine) celery
1 onion, chopped (fine)
1/2 cup sliced black olives
Directions:
1: Place the eggs into a saucepan in a single layer and fill with water
to cover the eggs by 1 inch. Cover the saucepan and bring the water to a
boil over high heat. Remove from the heat and let the eggs stand in the
hot water for 15 minutes. Pour out the hot water; cool the eggs under cold
running water water in the sink. Peel and chop the cooled eggs.
2: Place the potatoes into a large pot and cover with water. Bring to a
boil over high heat, and then reduce heat to medium-low, cover, and
simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold.
Peel and cube once cold.
3: Stir together the mayonnaise, ranch dressing, relish/pickles, pepper,
paprika, and celery in a mixing bowl. Add the eggs, potatoes, onion, and
olives; stir until evenly mixed. Cover and refrigerate at least 2 hours
before serving.
Enjoy
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