BONNIE'S POTATO SALAD

Serving Size : 8   
Categories : Vegetables Salads
American

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/2 cup Salad oil [125 ml]
1 cup Salad dressing [250 ml]
1 tablespoon Mustard
2 tablespoons Vinegar
2 tablespoons Sugar
8 each Potatoes cooked, peeled -- and
1/2 cup Onion-chopped [90 g]
1/4 cup Pickles-chopped
2 each Celery-chopped
3 each Eggs -- hard-cooked and chop
1 teaspoon Celery seed
Salt -- to taste
Pepper -- to taste

In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar. In
large bowl, place diced potatoes. Add onions, pickles, celery, celery
seed, and eggs. Salt and pepper to taste. Add dressing.
Toss lightly to coat.

Recipe: Bonnie Adams in Houston, TX (1985)
 NOTE: Sherri says the only "fixed" amounts are the sauce's ingredients amounts.

Sherri Pileggi in Houston, TX