Peel, dice and cook potatoes until just tender. Drain and ... and onions. Add to potatoes, eggs and salad dressing. Add 1 gallon pickles, mustard and sugar. Season ... to taste. Mix well.
Put hot potatoes in a large bowl. Add mustard and pickle juice. Mash until smooth. Cool to room temperature. Stir in remaining ... cup serving: 168 calories.
Boil potatoes with skin on; chill overnight. ... bell pepper and pickles and olives, celery; add to potatoes. Boil eggs hard. Shell ... Mix well and refrigerate.
Cut prepared raccoon in serving ... tender. Add onion, potatoes, and carrots. When all ... butter and season to taste. Place meat and vegetables ... 12-15 minutes. Serves 8.
Place corned beef in large ... cold water. Bring to a boil over medium heat, ... to boil. Add potatoes and onions and simmer for ... some butter on vegetables.
Combine vinegar, celery and mustard ... Cook and drain potatoes. While potatoes are still ... cabbage, corned beef, pickle and onion. Make dressing of ... salad and mix lightly.
Mix and put through Cuisinart ... with fingernails. Add to salted, boiling pot of water ... frying pan. Add potatoes and a little later, when ... 1-2 days in refrigerator).