Creamy Potato Salad

 

tater salad

gold yukon potatoes, 5 lbs, cooked, peeled and chopped

salt — 2 t

celery – 3 cups
green onions, a sm bunch, diced (not the white bulbs)
peas – 2 cups 
pimentos – 4 oz jar
eggs – 5, hard boiled, chopped
Whip salad dressing,  16 oz
sugar, 3 t added to dressing

Bacon and ham, optional
Cut the potatoes in chunks and place in a large bowl.  Sprinkle with salt.
Add veggies & eggs and toss. Add sugar to dressing.  Combine all.  Cover and chill overnight for best flavor.

This version is identical to 20 pound salad except that it uses gold (instead of red) potatoes.

 

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