Potato Salad With Eggs
|Diced cooked potatoes||4 Cup (64 tbs) (hot)|
|French dressing||1⁄3 Cup (5.33 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Chopped sweet pickle||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||2|
Mix potatoes lightly with French dressing; season with salt, pepper, and cayenne to taste.
Add celery, pickle, mayonnaise, and chopped egg whites.
Add more seasoning if necessary.
Just before serving, garnish with parsley and hard-cooked egg yolks forced through ricer or sieve.