Creamed Potato Salad with Olives

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Creamed Potato Salad with Olives Ingredients

3 lb All-purpose potatoes, cooked	2 ts Prepared mustard
2 c Chopped celery	1/2 c Chopped dill pickles
16 Pimiento-stuffed olives,	1/4 c Chopped onion
6 Hard-cooked eggs, coarsely	1 1/2 tb Sugar
2 c Mayonnaise or salad dressing	1 tb Salt
2 pk (3 oz each) cream cheese,	Pepper

Instructions for Creamed Potato Salad with Olives

Arrange potatoes, celery, olives and eggs in large bowl. Mix mayonnaise, cheese and mustard in small bowl until smooth; mix in remaining ingredients. Spoon dressing over potato mixture and toss. Refrigerate, covered, until serving time. *Potato salad can be made 2 days in advance; refrigerate covered. Yield: 8 servings Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Four Seasons Cookbook Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Apr 2, 1999

Main Ingredient: PotatoCuisine: Uncategorized

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