LYON'S AND WOHFERT POTATO SALAD FOR THE SOUP KITCHEN ENJOY DAN:

          LYONS AND WOHFERT POTATO SALAD FOR THE SOUP KITCHEN

                                                                                             By CHEF DAN:

Makes 6 pounds

INGREDIENTS:

5 pounds skin red potatoes

3 cups celery, diced

1-1/2-cups onion, diced

2 cups diced pickles

12 hard boiled eggs cut into chunky pieces

1-1/2-cups green onion, diced

1/4-cup vinegar

1-1/2-cups mayonnaise

2 teaspoon salt

1 teaspoon sugar

1/4-teaspoon paprika

DIRECTIONS:

1.   Bring a stock pot of salted water to a boil.

2.   Add potatoes; reduce heat cover and simmer for about 20 minutes.

3.   Drain the potatoes in a colander.

4.   Then place colander with the potatoes over an empty pot.

5.   Cover with a dry kitchen towel and let steam for 20 minutes.

6.   Cut potatoes into 1-inch chunks.

7.   Place eggs in a saucepan, cover with cold water.

8.   Bring water to a boil; cover and remove from heat.

9.   Let eggs stand for 12 minutes in hot water.

10.                Remove from hot water, cool, peel and chop.

11.                In a large bowl, combine, potatoes and all remaining ingredients.

12.                Mix together and refrigerate until ready to serve.

ENJOY DAN:                                        BON-APPETITE!!