Purple Potato Salad
6 Large purple potatoes, peeled and cubed
2 stalks of celery, thinly sliced
1/3 cup chopped onion
3/4 cup mayonnaise
1 tablespoon vinegar
2 tablespoon Dijon style mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
2 hard cooked eggs, chopped
In a covered pan cook potatoes for 20 minutes or until tender. In a very large bowl combine celery, onion, mustard, mayonnaise vinegar, salt and pepper. Add potatoes and eggs. Toss lightly to mix and cover and chill overnight.
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