Paulette Vickery's Recipes

Shaker Potato Salad

salads, vegetables

6 each medium red potatoes
2 tablespoon shaker thin french dressing
1 tablespoon onion, chopped
1/4 cup celery, chopped
1 teaspoon green pepper, chopped
1 each egg, boiled, chopped
1 tablespoon pickle relish
1/2 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper

Cook potatoes in skins. When tender, drain and cool slightly. Peel and dice potatoes. Add french dressing and toss. Let stand about 1 hour. Add onion, celery, green pepper, egg, and relish. Mix well. Stir in salt and pepper to taste. Add mayonnaise. Serve at room temperature, or chill. Makes 1 quart. Amount of mayonnaise varies, according to taste. Add more if prefered.

Yield: 12 servings

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