Lloyd Potato Salad
Preserved from Centennial Cookbook 1893–1993, Farmersville, Illinois, printed page Front matter.
Ingredients
- 5 lbs. red potatoes
- 8 eggs boiled
- 1 tsp. salt
- ¼ tsp. pepper
- ¼ C. sugar
- ¾ quart Miracle Whip Salad Dressing
- 1 large onion
- ¼ tsp. celery seed
- Paprika
Instructions
- Boil unpeeled potatoes. Boil eggs to hard. Drain potatoes and peel while hot using a fork to hold potato. Put peeled potatoes into a large bowl and chop with knife. Shell eggs and put in bowl with potatoes, chop with knife. Add chopped onions, salt, pepper, celery seed and sugar. Stir in Miracle Whip. Put in large serving bowl. Do not flatten. Sprinkle with paprika.
Notes
Source fidelity note: Preserved from the 1993 Farmersville Centennial Cookbook scan. No missing source detail has been inferred.