Eula Mae Dore's Potato Salad

Recipe Ingredients

2 lbs	908g / 32oz	Medium red potatoes - peeled, and
		Cut into quarters
1 1/2 teaspoons	7.5ml	Salt - divided
6		Hard-boild eggs
1/4 cup	59ml	Vegetable oil
1/2 teaspoon	2.5ml	White vinegar
3/4 cup	177ml	Mayonnaise
1 teaspoon	5ml	Tabasco pepper sauce
1		Sweet pickle - finely chopped
1		Celery stalk - chopped
1/2		Green bell pepper - chopped

Recipe Instructions

Fill 3-quart saucepan two-thirds full of cold water and bring to a boil. Add potatoes and 1 teaspoon salt. Cook over medium heat about 15 minutes or until tender.

Drain potatoes. Peel eggs and separate yolks and whites. In large bowl, mash yolks and stir in oil and vinegar. Add mayonnaise, Tabasco sauce and remaining 1/2 teaspoon salt.

Dice potatoes and add to mayonnaise mixture along with pickle, celery and bell pepper. Cut egg whites into small pieces and add to salad. Stir to mix. Refrigerate until 15 minutes before serving.

This recipe yields 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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