SC - Introduction
Rayne and Richard
PRIDEelectric at centuryinter.net
Mon Aug 2 18:55:42 PDT 1999
In a message dated 8/2/99 5:36:13 PM EST, helen at directlink.net writes:
<< Hi,
with everyone getting ready to go to pennsic but me, I thought I would
keep
my word about recipes from Louisiana. Sorry you will not like this Ras, I
can
only think that you must have been made ill after a poorly kept potato salad
was
fed to you. Sorry no amounts. I learned at her knee. This has egg in it
but
doesn't taste like egg salad at all. Add more eggs and leave out the
potatoes
and it will make a fine egg salad.
Gorgeous Aunt Marie's almost world famous potato salad
>>
Helen sent us her Aunt Marie's Potato Salad - I thought I would send out my
mother's Potato Salad - or at least what was left of it after i got done
Margherita
5 lb. potatoes
6 eggs
vandalia onion
parsley
salt & pepper
mayo
If using multi purpose potatoes, peel them. If using new potatoes, leave the
skin on.
Cook potatoes until done.
hard boil the eggs
Coarse dice the potatoes, fine dice the eggs, and onions, chop the parsley.
Combine all with enough mayo to moisten and season to taste. Garnish with
green or red pepper slices and sprinkle with paprika.
Note: add the mayo just before serving and refrigeration is not need if
served the same day.
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