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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Potato & Egg Salad
      Yield: 1 Servings
      3    Eggs; hard boiled
      3 md Potatoes
           Salt and pepper to taste
           French dressing
  Chop eggs finely with a silver knife to prevent
  discoloring. Cook potatoes with skins on; peel and
  dice. Mix with eggs, season and add dressing.
  Serve very cold on a bed of watercress.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:23:08 EDT