Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ea Russet potatoes
1/3 c Cider vinegar
2/3 c Mayonnaise
1 1/2 tb Sugar
2 ea Hard-cooked eggs, sliced *
1 x Kosher salt to taste
* Hard-cooked sliced eggs are optional.
Cook potatoes in their skin until tender but still firm. Peel potatoes
while hot and cut into chunks; mix in vinegar. Add mayonnaise, sugar and
eggs and celery, if desired. Season with salt to taste.
Printed in the July 2, 1992 issue of the Los Angeles Daily News.
