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Recipes - June/2001
Margaret's Potato Salad

Picture coming ....


4 - large boiled potatoes
2 - large hard boiled eggs - chopped
2 - tablespoons white vinegar 30 mL
1 - 1 cups mayonnaise 250 - 375 mL
1 - 1 teaspoons garlic salt 7-10 mL
1 - teaspoon
Basil’s Fire and Brimstone (Hot) Sauce 5 mL
2 - teaspoons prepared mustard 10 mL


Peel potatoes before boiling. Cool potatoes completely after boiling them. Cut into desired bite size pieces.
In a large bowl, combine potatoes and chopped eggs. Set aside.
In a large casserole dish, combine the remaining ingredients. Stir. Check for salt and "heat" level by tasting mayonnaise mixture. Add more garlic salt or hot sauce, if desired.
Gently fold potatoes and eggs into the mayonnaise mixture.
Place in refrigerator and chill at least one hour before serving.

Variation: Try using red potatoes and not peeling them.
Garnish with sweet diced sweet Spanish onions or diced sweet red and yellow peppers.

Recipe Simmons Hot Gourmet Products Corp.

Last Update 08/02/2005
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Simmons Hot Gourmet Products Corp. 1999

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