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Friday, March 6, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Robert Hopkins
  • 2 lbs. red potatoes, diced
  • 1 cup celery
  • 1â�„2 cup red onion, diced
  • 2 boiled eggs, diced
  • 3 TBS pickles, diced
  • 3â�„4 cup mayonnaise
  • 1â�„4 cup sour cream
  • 3 TBS yellow mustard
  • 2 TBS A.C. vinegar
  • 2 tsp. salt
  • 1 tsp. sugar
  • 1â�„4 tsp. black pepper
  • 2 ounces pimentos
Boil potatoes in water until tender. Drain. Mix in rest of ingredients with potatoes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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