Instructions: 1. TRIM, WASH, AND PREPARE CELERY AS DIRECTED ON RECIPE CARD M-G-1.

2. ADD POTAOTES TO SALTED WATER; COVER. BRING QUICKLY TO A BOIL.

REDUCE HEAT. SIMMER 20 TO 25 MINUTES OR UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 4.

3. REHYDRATE ONIONS AND PEPPERS. SEE RECIPE CARD A01100. DRAIN BEFORE USING.

4. CAREFULLY COMBINE POTATOES, ONIONS, PEPPERS, RELISH, CELERY, PIMIENTOS, EGGS, SALT, AND PEPPER.

5. COMBINE SALAD DRESSING AND VINEGAR; FOLD INTO POTATO MIXTURE.

COVER; REFRIGERATE UNTIL READY TO SERVE.

NOTE:

1. IN STEP 1: 4 LB 2 OZ FRESH CELERY A.P. WILL YIELD 3 LB CHOPPED CELERY.

2. IN STEP 3, 3 LB ( 2 1/4 QT) DRY, CHOPPED ONIONS (3 LB 5 OZ A.P.) and 12 OZ (2 1/4 CUPS) FRESH, CHOPPED SWEET PEPPERS (15 OZ A.P.) MAY BE USED.

3. IN STEP 4, 1 1/2-7 OZ CN CANNED PIMENTOS MAY BE USED.

4. ONE NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A-4.

NOTE: 3. IN STEP 5, 1 1/2-7 OZ CN CANNED PIMIENTOS MAY BE USED.

NOTE: 4. ONE- NO. 6 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

SERVING SIZE: 2/3 CUP (4

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