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| 2 x ca. 450 g | New potatoes; chopped |
| 1/2 Tasse | onions minced |
| 3 | eggs hard-boiled, chopped |
| 1 Teelöffel | garlic minced |
| 1 Esslöffel | light brown sugar |
| 1/2 Tasse | Mayonnaise; to 3/4 cup |
| 1/4 Tasse | mustard yellow |
| 1 Prise | Worcestershire Sauce |
| 1 Prise | tabasco sauce |
| 1 | Lemon juice |
| | salt |
| | black pepper freshly ground |
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Place the potatoes in a saucepan and cover with water. Season the water with salt. Bring the potatoes to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 8 to 10 minutes. Remove from the heat and drain. Turn the potatoes into a mixing bowl. Using a hand-held masher, mash the potatoes. Stir in the onions, eggs and garlic. Stir in the brown sugar, mayonnaise, and mustard. Mix thoroughly. Season the salad with Worcestershire sauce, Tabasco sauce, lemon juice, salt and pepper. Cover the salad and refrigerate until chilled. This recipe yields 4 servings.
Recipe
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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