4 medium potatoes
(Use 2 quarts water, 1 teaspoon salt in covered pan. Cook 30 to 35 minutes, or until skins start to break and fork slips in easily.)
Drain off water, then cover with cold water, and drain again.
Lay potatoes on cutting board and pull off skin.
Put cold peeled potatoes in salad bowl. Break into bite-sized pieces with fork.
3 hard-cooked eggs, sliced (page 109) 1 cup diced celery 1/4 cup minced onion 1/4 cup pickle relish 1/4 cup French dressing
1/4 teaspoon salt
Toss together and chill thoroughly.
Just before serving, fold in
1/2 cup cooked salad dressing or mayonnaise
Serve in lettuce-lined bowl. 6 servings.
"I found out you can save time if you chop up the onion and celery while the potatoes are boiling." - Bette Anne
Use a fork to break up potatoes in bowl.
Chop several stalks of celery at once.
Cut surface of onion in tiny squares. Cut across in tiny slices.
Toss salad gently with two forks.
Use a rubber scraper to fold in salad dressing.
Lay whole leaves of lettuce around the bowl to line it.