Nana'S Potato Salad

• 6 medium size potatoes, washed, pared and cubed (about 2 lb.; 4 c. cubed)
• 1 tsp. salt
• 1 tsp. curry powder
• 3 Tbsp. French dressing
• 2 Tbsp. lemon juice
• 1 tsp. garlic salt
• 1/2 tsp. salt
• 1/4 tsp. Accent
• 1/4 tsp. curry powder
• 1/8 tsp. pepper
• 3 hard-cooked eggs, diced
• 1 c. diced celery
• 1/2 c. diced green pepper
• 1/2 c. mayonnaise

1. Cook potatoes, covered, in boiling water with salt and curry powder.
2. Cook 8 to 10 minutes or until tender.
3. Do not overcook. Drain.
4. Dry potatoes by shaking pan over low heat.
5. Put the potatoes in a bowl with a mixture of the next 7 ingredients.
6. Set in refrigerator to marinate 1 to 2 hours, turning several times. Meanwhile, prepare eggs, celery and green pepper.
7. Add eggs and vegetables to potatoes with mayonnaise.
8. Toss lightly to coat all ingredients evenly.
9. Set in refrigerator to chill thoroughly before serving.
10. Yield:
11. about 6 servings.

potatoes, salt, curry powder, french dressing, lemon juice, garlic salt, salt, accent, curry powder, pepper, eggs, celery, green pepper, mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=229200 (may not work)