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Apple-Pea Salad
Berry Green Salad
Dark Red Kidney Bean Salad
Festive Coleslaw
Fiesta Salad
German Po-Tater Tots Salad
Homemade Croutons
Lemon-Garlic Dressing
Pea Salad
Pink Salad
Potato Salad
Rice and Corn Salad
Honey Mustard Salad Dressing
Spinach Salad
Taco Salad
Turkey Salad
Watergate Salad
Potato Salad

3 cups cooked potatoes cut into small cubes
8 hard-boiled eggs
1 cup minced yellow onion
1- cups Kraft Mayonnaise
cup French's Prepared Mustard
1 Tablespoon celery seed or minced fresh celery
1 tbsp dill weed, preferably fresh
1 teaspoon cayenne pepper
cup sweet cucumber relish
Combine the onion, celery, relish and dill with cup mayonnaise in a small bowl. Let this marinate while working on the rest.
Put the potatoes in a large bowl. After removing shell from eggs, separate yolks onto a large dinner plate and chip the white into the potatoes. Mash the yolks and blend with mustard, mayonnaise and cayenne.  Combine all ingredients and mix well.
Makes 6 generous servings. Tastes even better the next day, but needs refrigeration.
Note: Potatoes are easier to peel and less waste after cooking. Eggs will come out of shell easily if they go directly from hot water to an ice bath.