ST. PATRICKS DAY (33)
BAKING FAVORITES (25)
BEEF BONANZA (48)
|EVERY FEW MINUTES|
|CHURCH DINNER POTATO SALAD|
5 lbs. potatoes
2 lg. onions, chopped
1 pt. mayonnaise
1 dozen eggs, hard-boiled
1 sm. jar pimentos, drained and dried
Peel potatoes and cut into 1-inch cubes. Simmer in water until tender. Chop hard-boiled eggs, reserving 2 eggs for garnish. Drain pimentos and pat dry with a paper towel.
Combine all ingredients and toss lightly. Place in serving bowl and garnish with sliced boiled eggs. Sprinkle with paprika. Chill before serving.
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