Date: Mon, 16 Jun 1997 14:20:31 -0400
From: sharon@netwave.ca (Sharon McCleave)
POTATO SALAD serves 6
2 cups potatoes, cooked and cubed
1/2 cup chopped celery
1/2 cup red onion, sliced into rings
opt: chopped hard boiled egg whites
2 tbsp. chopped pickles
Dressings:
a blend of pickle juice, ff mayo, and worchestershire sauce
OR
1/3 cup ff Italian dressing with a small blob of mustard
When spuds are cool, blend the ingredients and chill. Sprinkle with
paprika, or S and P before serving.
kwvegan vegan