1/2 cup Salad oil
1 cup Salad dressing
1 tbsp Mustard
2 tbsp Vinegar
2 tbsp Sugar
8 Potatoes cooked, peeled, and
1/2 cup Onion-chopped
1/4 cup Pickles-chopped
2 Celery-chopped
3 Eggs, hard-cooked and choppe
1 tsp Celery seed
Salt, to taste
Pepper, to taste
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In bowl, mix together oil, salad dressing, mustard, vinegar, and sugar. In large bowl, place diced potatoes. Add onions, pickles, celery, celery seed, and eggs. Salt and pepper to taste. Add dressing. Toss lightly to coat. Recipe: Bonnie Adams in Houston, TX (1985) NOTE: Sherri says the only "fixed" amounts are the sauce's ingredients amounts. Sherri Pileggi in Houston, TX
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