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1 lb Red potatoes boil in skin 2 Slices bacon, crumbled
1/4 c French dressing 1/2 c Mayonnaise
8 oz Gruyere cheese, diced 1 ts Dijon mustard
1/2 c Diced celery heart Salt and pepper
4 Hard boiled eggs Lettuce leaves, optional
3 tb Finely chopped parsley
12 servings
Peel and dice the potatoes while warm. Sprinkle with dressing and set
aside to cool. In a mixing bowl combine the potatoes, cheese, scallions,
celery, three of the eggs, chopped, 2 Tbs parsley and the crumbled bacon.
Mix the mayo and mustard and add to salad, toss gently but well. Season to
taste with salt and pepper, cover and chill. To serve, mound the salad in a
bowl lined with the lettuce leaves, sprinkle the top with remaining parsley
and the remaining egg, which should be finely chopped
1/4 c French dressing 1/2 c Mayonnaise
8 oz Gruyere cheese, diced 1 ts Dijon mustard
1/2 c Diced celery heart Salt and pepper
4 Hard boiled eggs Lettuce leaves, optional
3 tb Finely chopped parsley
12 servings
Peel and dice the potatoes while warm. Sprinkle with dressing and set
aside to cool. In a mixing bowl combine the potatoes, cheese, scallions,
celery, three of the eggs, chopped, 2 Tbs parsley and the crumbled bacon.
Mix the mayo and mustard and add to salad, toss gently but well. Season to
taste with salt and pepper, cover and chill. To serve, mound the salad in a
bowl lined with the lettuce leaves, sprinkle the top with remaining parsley
and the remaining egg, which should be finely chopped
