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Gloria's Potato Salad

From the kitchen of Gloria Cameron

2 lbs. sm. new red-skinned potatoes
4 hard boiled eggs, sliced
2 stalks of celery, sliced
3/4 cups red onion, chopped
1 ½ cups Hellman’s Real mayonnaise
½ cup Zesty Italian or Ceasar Italian Dressing
salt and pepper to taste

Put potatoes in a pot with cold water to cover. Bring to a boil, reduce heat and boil gently 10 to 15 minutes until just tender when pierced. Drain.

When potatoes are cool enough to handle, quarter them or cut in 1/4 inch slices. Add dressings, onion, celery and egg. Turn gently with a rubber spatula to mix and coat.

Cover and refrigerate at least 2 hours or until chilled. Sprinkle with parsley to serve.

Notes: Other dressing ideas!

Start with cooked sliced or diced potatoes, add your choice of chopped hard boiled eggs, onion, celery, pickle relish…

- Mix equal portions Miracle Whip or Mayo and sour cream, add chopped chives and bacon bits for a “baked potato salad”.

- My favorite salad has one egg for every large potato, the dressing is 1 cup Miracle Whip, 1 Tblsp. prepared mustard, and my secret ingredient…3 Tblsp. of Western dressing! It’s sweet, tangy and adds beautiful color. HAVE FUN!



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