Great for picnics!
Ingredients:
- 5 C. water
- 5 medium potatoes
- 2 eggs
- Cold water
- Ice water
- 2 stalks celery
- 2 green onions
- 1/2 C. creamy cucumber salad dressing
Instructions:
Wash potatoes and put them into a pan with the 5 C. water. When the water starts to boil, lower heat and cover the pan. Cook for 30 to 40 minutes. Remove from heat. Use a slotted spoon to remove potatoes from pan; set aside. Hard-cook eggs by putting them in a pan with enough cold water to cover. When water just begins to boil, lover heat. Cover pan. Cook eggs for 15 minutes; remove from heat. Use a slotted spoon to remove eggs from pan. Put them in a bowl full of ice water. Trim celery and green onions; cut into I/4-inch slices. Put into large mixing bowl. Peel eggs and slice thin. Peel potatoes and cut into 1/2-inch cubes. Add potatoes and eggs to the boil. Pour the cucumber dressing over the other ingredients and mix well. Chill 3 to 4 hours. Before serving, mix in snipped parsley. Serves 4 to 6.
Submitted by: Dennis Bratton
