17 Nov 2010
|Grated parsnips||2 Cup (32 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Grated onion||1 Tablespoon|
|Chopped pickle||2 Cup (32 tbs)|
|Hardboiled egg||1 , chopped|
|Mayonnaise||1⁄2 Cup (8 tbs)|
Mix parsnips, celery, onion and pickle; sprinkle with salt and pepper.
Stir in egg; mix with mayonnaise.
Parsnip Salad Recipe