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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Yet another delicious recipe from the Pass It On cookbook compiled by the ladies at the Presbyterian Church in my hometown. Ingredients:
3 lbs red potatoes, unpeeled and cubed |
1/2 cup mayonnaise |
1/4 cup creole mustard |
1 tablespoon red wine vinegar |
1 teaspoon salt |
1 teaspoon horseradish |
1/4 teaspoon garlic salt |
1/4 teaspoon red pepper |
6 eggs, hard-boiled and chopped |
1 medium onion, diced |
Directions:
1. Cook potatoes in salted boiling water for about 12 minutes or until the potatoes are tender.
2. Drain and cool slightly.
3. Combine the mayonnaise, mustard, vinegar, salt, horseradish, garlic salt, and red pepper in a large bowl.
4. Add the potatoes, eggs and onion.
5. Mix well and serve chilled or at room temperature.
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