Hot Creamy Potato Egg Salad
|All purpose flour||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Diced cooked potatoes||4 Cup (64 tbs)|
|Onion||1 , minced|
|Pimiento||1 , diced|
|Diced celery||1 Cup (16 tbs)|
|Minced ripe olives||1⁄3 Cup (5.33 tbs)|
|Hard cooked eggs||6 , chopped|
|Salad dressing/Mayonnaise||2⁄3 Cup (10.67 tbs)|
Melt butter and blend in flour and seasonings.
Gradually stir in milk and cook, stirring, until thickened.
Add potatoes and heat gently.
Just before serving, add remaining ingredients, reserving some of the chopped egg to garnish top.
Add more seasoning if necessary.