Recipe Box 2

            Ed's Favorites

                   By: Ed Henderson

               Floyds' Market
                      Sedan, Kansas

Red Potato Salad

3 - 4 lbs. Red Potatoes
3 - 4   Ribs Celery
4 - 5  Green Onions
1  Cored Apple (optional)
6 - 8  Red Radishes
3 - 4  Kosher Dill pickles (spears cut to 1/4” - 3/8” wedges)
5 - 6  Hard Boiled Eggs
Salt  To taste
1 -2 tsps. Powdered Garlic
Pepper To taste (Black)
2 tsps. Cumin
(and / or equal amounts of)
2 Tbls. Lemon Basil
2 Tbls. Pineapple sage
1  qt.  Mayonnaise (If using Always save Mayonnaise, reduce salt
                                    add 1 Tbls. sugar)

Clean and boil Red Potatoes, (larger potatoes will need cut into
quarters and sliced 3/8 - 1/2 thick. Do not over cook. Potatoes
should be firm but done. Rinse and cool potatoes to stop cooking
process.
Prepare other vegetables, eggs cut into chunks.Prepare fresh seasonings. (Lemon Basil and / or Pineapple sage.
In large mixing bowl fold together potatoes, vegetables, ect.

Carefully fold in mayonnaise untill all ingredients are moist.
Refrigerate at least one hour. Serve chilled.