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Picnic Potato Salad


5 cups potatoes, cooked and diced
5 hard boiled eggs, chopped
1 cup onion, chopped
3/4 cup celery, chopped
3/4 cup Del Monte sweet pickle chips
1/3 cup green pepper, chopped
3 tablespoon fresh parsley, chopped
1 1/2 cups mayonnaise
1 1/4 tsp salt
3/4 tsp curry powder
1/2 tsp dry mustard
1/4 tsp paprika
1/4 tsp pepper

Combine potatoes, eggs, onion, celery, pickles, green peppers and parsley. Thoroughly blend together mayonnaise, salt, curry powder, mustard, paprika, and pepper. Fold into potato mixture. Chill several hours before serving.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.