Food
Potato Salad
By Yankee Magazine|May 23 2002|
An excellent treatment of an old favorite.
Yield
12 to 14 servings
Ingredients
8 cups cubed cooked potatoes
1-1/2 cups chopped celery
6 hard-boiled eggs, chopped
2/3 cup chopped radishes
1/2 cup chopped scallions
1 cup chopped green bell pepper
1 teaspoon salt
dash of pepper
1-1/3 cups Miracle Whip salad dressing
2 tablespoons prepared mustard
Cherry tomato halves, to garnish
Instructions
In a large bowl, combine the potatoes, celery, eggs, radishes, scallions, green pepper, salt, and pepper. Combine the salad dressing and mustard and add to the potato mixture. Mix lightly. Chill before serving. Garnish with cherry tomato halves.
