- 25 medium potatoes, cooked, chilled, pared and sliced
- 3 1/2 s celery, thinly sliced
- 1 1/2 s Bermuda onion, finely chopped
- 1 cup sweet pickles, chopped
- 6 hard-cooked eggs, chopped
- 4 cups salad dressing
- 1 cup French dressing
- 1/4 parsley, chopped
- 2 tablespoons salt
- leaf lettuce
- cherry tomatoes, optional
Combine first 5 ingredients in large mixing bowl; toss lightly. Add remaining ingredients except lettuce and tomatoes; mix carefully. Cover; refrigerate until serving time. Serve in lettuce lined bowl. Garnish with cherry tomatoes, if desired.
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