Potato Salad
(Gregg County)

6 medium white potatoes, unpeeled (about 4 cups cooked)
1/4 cup diced onion
1/2 cup diced celery
1/4 cup chopped red sweet pepper
1/4 cup chopped green pepper
1/4 cup diced sweet pickles
1/2 cup sweet pickle relish
1/8 teaspoon ground mace
5 boiled eggs, chopped
3/4 cup salad dressing
1 tablespoon mustard
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper

Wash potatoes and cook in boiling water until tender. Drain and cool. Peel and cut into cubes. Add the next seven ingredients. Toss gently and set aside. Combine the salad dressing, mustard and seasonings, mixing well. Pour over the potato mixture and toss gently; cover and chill.

Yields: 9 servings (1/2 cup per serving.)

4H Recipe Index