Ingredients Jump to Instructions ↓

  1. 4 hard-cooked eggs

  2. 1-1/3 cups water

  3. 1-1/2 teaspoons salt, divided

  4. 4 cups cubed peeled potatoes

  5. 1/2 cup sugar

  6. 4 teaspoons all-purpose flour

  7. 1/2 cup white vinegar

  8. 1 teaspoon prepared mustard

  9. 1-1/2 cups diced onions

  10. 1/4 cup mayonnaise

  11. 3/4 teaspoon celery salt

  12. 1/4 teaspoon garlic powder

  13. 1/4 teaspoon pepper

  14. 1/2 cup chopped green pepper

  15. 1/2 cup chopped sweet red pepper

  16. 1/2 cup sweet pickle relish

  17. 1 to 1-1/2 cups snipped dandelion or spinach leaves Paprika

Instructions Jump to Ingredients ↑

  1. Peel eggs. Chop three eggs and slice one for garnish; set aside. In a saucepan, bring water and 1 teaspoon salt to a boil over medium heat. Add potatoes. Cook until tender. Meanwhile, in another saucepan, combine sugar, flour, vinegar and mustard until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add onions; cook 2 minutes longer. Drain potatoes; add onion mixture. In a small bowl, combine the mayonnaise, celery salt, garlic powder, pepper and remaining salt. Add to the potato mixture; toss to coat. Stir in the chopped eggs, green and red peppers, pickle relish and dandelion leaves. Cover and refrigerate until serving. Garnish with sliced egg; sprinkle with paprika. Yield: 10-12 servings.


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