8 May 2011
|Potatoes||25 Medium, cooked, chilled, pared and sliced|
|Thinly sliced celery||3 1⁄2 Cup (56 tbs)|
|Finely chopped bermuda onion||1 1⁄2 Cup (24 tbs)|
|Chopped sweet pickles||1 Cup (16 tbs)|
|Hard-cooked eggs||6 , chopped|
|Salad dressing||4 Cup (64 tbs)|
|French dressing||1 Cup (16 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Combine first 5 ingredients in large mixing bowl; toss lightly.
Add remaining ingredients except lettuce and tomatoes; mix carefully.
Cover; refrigerate until serving time.
Serve in lettuce lined bowl.
Garnish with cherry tomatoes, if desired.
Difficulty Level:Very Easy
Cook Time:10 Minutes
Potato Salad Recipe