kitchen conversations

Emily Mackie Norris, Inspired Interiors – Chicago, IL

5 medium sized red potatoes
2 hard cooked eggs
3 ribs celery, chopped
5 green onions (white part only) chopped
¾ medium sized green pepper chopped
1 dill pickle, chopped
¾ cup mayonnaise
1 tsp. prepared mustard
1tsp. Worcestershire Sauce
1 Tblsp. Salt

Boil potatoes in salted water. Peel potatoes and shell eggs. Dice potatoes into small cubes. Mash eggs fine with fork. Mix mayonnaise, mustard and Worcestershire sauce with eggs. Add salt to taste. Mix all ingredients. Refrigerate immediately. Serves 6 to 8.