1. Trim, Wash, And Prepare Salad Vegetables As Directed On Recipe Card M-G-1.

2. Cover Potatoes With Water; Bring To A Boil; Add Salt. Cook Until Tender.

3. Drain Well. Cool Slightly.

4. Combine Onions, Oil, Salt, And Pepper. Add To Potatoes, Cover; Refrigerate 1 Hour.

5. Combine Celery, Eggs, Relish, Pimientos, Prepared Mustard, Granulated Sugar Crumbled Crisp Bacon And Bacon Fat To Salad Dressing. Add To Potato Mixture.

6. Mix Lightly But Thoroughly To Coat Potatoes With Salad With Salad Dressing

Mixture.

7. Barnish With Parsley And Paprika.

Lb

Peeled Potatoes; 1 Lb 2 Oz Dry Onions A.P. Will Yield 1 Lb Chopped Onions; 4 Lb 2 Oz Fresh Celery A.P. Will Yield 3 Lb Chopped Celery; 1 Oz Fresh Parsley

A.P. Will Yield 1 Oz Chopped Parsley.

Recipe

No. A01100.