HELLMAN’S CLASSIC POTATO SALAD

1 cup Hellman’s Real Mayonnaise
2 tbsp vinegar
1 1/2 tsp salt
1 tsp sugar
1/4 cup pepper
4 cups cooked, cubed, peeled potatoes (about 5 or 6)
1 cup sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped

Combine the mayonnaise, vinegar, salt, sugar, and pepper. Gently stir in the potatoes, celery, onon, and eggs. Cover and chill until serving time.

COPPER COIN SALAD
This is a recipe from my husband’s Aunt Norma.

2 lbs carrots, sliced
1 large onion, chopped
1 cup green bell pepper, chopped
1 can tomato soup
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 cup sugar
1/2 cup salad oil
1/4 cup vinegar

Cook carrots in salted water until tender. Cool. Mix carrots, onion, and green bell pepper together.

To make the dressing, whip the tomato soup, Worcestershire sauce, mustard, sugar, oil, and vinegar together to blend. Pour over the vegetables. Refrigerate overnight. Do not stir.

VIRGINIA’S DEVILED EGGS
This recipe is from an old Monroe County, Indiana church cookbook.

6 hard boiled eggs
1/4 cup mayonnaise
1 tsp vinegar
1 tsp prepared mustard
1/8 tsp salt
dash of pepper
paprika for garnish

Cut eggs in half lengthwise; remove the yolks to a small mixing bowl and mash with a fork. Blend the mayonnaise, vinegar, mustard, salt, and pepper into the mashed eggs. Mix until well blended. Refill the egg whites with the mixture. Sprinkle paprika on top for garnish.

Enjoy!

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com