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Italian Potato Salad

4 medium boiled potatoes

1 small chopped onion

2 cut up stalks celery

5 boiled eggs, cut up

Salt and pepper, to taste

Light olive oil, to taste

Oregano


1. Dice potatoes, add onions, celery, eggs. Combine dressing of light olive oil, salt and pepper to taste. Pour over potatoes. Sprinkle with oregano. Mix well.

2. Just before serving cut up one firm tomato and mix second time and serve warm or cold.


Angie Lombardo, 3720 Morefield Road, Hermitage

WINNERS // Main 96 Cookbook page
Appetizers // Salads // Eating light // Ethnic dishes // Main dishes/casseroles // Desserts
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Updated Aug. 13, 1997
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