Ingredients
- 2 lbs. potatoes
- 3 stalks celery, chopped
- 1 lb. rump veal (or lean pork)
- 1 large onion
- 1 pimiento
- salt and pepper to taste
- whipped salad dressing
- 1 head lettuce
Directions
Cook peeled potatoes, cool and dice. Mix in celery. Cook veal, cool, and dice. Grind onion and dice pimiento. Add with veal to potatoes. Salt and pepper to taste; mix with salad dressing, and serve on bed of lettuce.
Bedford Presbyterian Church
Bedford, New Hampshire
This salad recipe is over 50 years old and handed down from the Bedford Men?s Club (since disbanded).
