Parsley Potato Salad With Dressing
|Minced parsley||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Minced celery tops||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Chopped dill pickle||1⁄4 Cup (4 tbs)|
|Diced cooked potatoes||8 Cup (128 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Mayonnaise||1 Cup (16 tbs)|
|Clear french dressing||1⁄4 Cup (4 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Dry mustard||1 Teaspoon|
Mix 1/4 cup of the parsley with next four ingredients; take out half of mixture and to it add rest of parsley; set aside.
Toss remainder of mixture with potatoes and celery.
Combine mayonnaise, dressing, seasonings; add to salad.
Pack lightly into 8x8x2-inch pan or shallow 2-quart baking dish.
Sprinkle reserved parsley mixture on top.
Lift out servings with pancake turner.