Title: Presto Potato Salad
Categories: Salad Side
Yield: 4 Cups

2	lb	About 5 lg potatoes, peeled
		.and cut into medium sized
		.cube
2	c	Mayonnaise
2		Hard boiled eggs, chopped
1/2	c	Diced onion
1	c	Chopped celery
3	ts	Mustard
2	ts	Salt
1	ts	Pepper
1/2	ts	White vinegar
1	tb	Sweet relish
1	ts	Paprika for sprinkling

Cook the potatoes in a large pot of boiling salted water until just fork tender, about 20 minutes. Be careful not to overcook them. Drain the potatoes, and then place in a large bowl. Cover and chill. In a medium bowl, combine the remaining ingredients and then add the chilled potatoes. Mix well, then sprinkle with paprika. Salad should be served chilled.

Source: Mr. Food Recipe Club Newsletter, June/July 1995 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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