Ingredients
ScaleNo serving count in the source — scale by factor
- Potatoes10
- Green Pepper1/2
- Red Pepper1/4
- Onion1/2
- Mayonnaise1 cup
- Mustard1/4 cup
- Sugar1 tablespoon
- Black Pepper1/4 tsp
- Beets1 Can
- Peas1 Can
- Eggs3
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method
Peel and cut potatoes in cubes, boil in salted water until tender. Chop peppers and onion and set aside. Mix together mayonnaise, mustard, sugar and black pepper and set aside. Drain potatoes once tender and place in large mixing bowl. Add remaining ingredients and mix well. The salad may be served warm, but is normally served after it has been refrigerated for 2 to 3 hours.
