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| 2 pounds |
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potatos--small red or white unpeeled |
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| 1/4 cup |
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sweet or red onions-diced |
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| 1/2 cup |
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chopped celery |
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| 6 to 8 oz |
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Feta cheese--drained and finely crumpled |
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| 4 |
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hard-boiled eggs - chopped |
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| 1 tsp |
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salt |
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| 1/4 tsp |
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pepper |
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| 1/2 cup |
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mayonnaise |
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| 3 tablespoons |
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Dijon mustard |
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chopped cilantro to taste |
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| cook potatos until tender--drain and cool
cut potatos into cubes-add in onions,eggs, and celery--refrigerate for 2 hours.
mix remaining ingredients together, then toss with potato mix until potatos are well coated.
Refrigerate until ready to serve. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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