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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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EVDO DEPOT - Click for Website
Vegetables & Side Dishes
Contributed by: Monarie Wilson
  • 5 lbs. potatoes
  • 8 hard boiled eggs
  • 1 large onion
  • 11?2 cup sweet relish
  • 2 TBS mustard
  • 1 to 2 cups mayonnaise
  • 2 to 6 tsp. celery seed
Peel potatoes and cut into bite-sized pieces. Boil pieces until they can be pierced with a fork, but not enough so they would get mushy.
Grate eggs and dice onion.
Once potatoes are mostly cool, put them into a large bowl with the eggs, relish, onions and mustard. Start with 1 cup mayonnaise and add only enough to give the salad a good consistency without being too soupy. Sprinkle in celery seed to taste.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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