Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hoyt Estate in Allen, Texas in 1989.

Ingredients Edit

Directions Edit

  1. Placed cooked cubed potatoes in a mixing bowl then set aside.
  2. Prepare dressing mix according to package directions then reserve one cup.
  3. Refrigerate remaining dressing for future use.
  4. In a mixing bowl combine dressing, potatoes, celery, onions, eggs, parsley, salt, black pepper and mustard.
  5. Mix well then fold mixture into potatoes in bowl.
  6. Cover and refrigerate several hours before serving.
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