Potato salad
6 servings
½ cup mayonnaise
1 teaspoon dry mustard
2½ teaspoons salt
2 tablespoons finely chopped onion
2 tablespoons chopped green pepper
¾ cup finely chopped celery
¼ cup sweet pickle relish
1 tablespoon chopped pimiento
6 medium-size boiled potatoes, diced
3 hard-cooked eggs, chopped
Combine ingredients except potatoes and eggs; mix thoroughly. Pour this mixture over potatoes and mix gently. Add chopped eggs. Chill several hours before serving.
Variation
Pea salad.—Use 1 package (10 ounces) frozen peas, cooked and drained, or 1 can (1 pound) peas, drained, in place of potatoes. Reduce salt to 1 teaspoon. Add 1 cup process Cheddar cheese cubes.