Weissgerbers Third Street Pier Creamy Potato Salad

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1 tb Diced pimento; washed
2 Hard-cooked eggs; sliced
1/2 Line is overdrawn cup
1 tb White vinegar
2 Ribs celery; diced
1 ts Sugar
1/2 A medium-size white onion;
1 1/2 lb Small red potatoes; peeled
1 ts Salt

Original recipe makes 1 Servings



Cole slaw and potato salad are two of the fish fry go-withs on the menu at Third Street Pier. Photo/Jeffrey Phelps Boil potatoes 15 minutes or until tender. Cool, then slice or dice. Put in large bowl with all remaining ingredients except eggs. Mix, then add eggs and gently mix again. Refrigerate until ready to serve. Makes 6 servings. Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan 29, 1998

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