3 lbs. Potatoes 1 hard boiled egg chopped green onion (lots) Dressing: 2/3 c. Mayo 1/3 c. Vinegar 1 tsp. Salt 1/4 tsp. Pepper 1 Tbsp. Sugar
Boil potatoes in salted water only till tender - but still firm. While still hot, cut in cubes and toss in dressing. Fold in chopped egg and onions while salad is still warm. Allow flavours to blend by chilling for 2 to 3 hours before serving.
Judy’s 1997 Family Cookbook
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