Salads : Eula Mae Doré's Potato Salad

• 2 pounds medium-size red potatoes, peeled and cut into quarters
  
• 1 1/2 teaspoons salt, divided
  
• 6 hard-cooked eggs
  
• 1/4 cup vegetable oil
  
• 1/2 teaspoon white vinegar
  
• 3/4 cup mayonnaise
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1 sweet pickle, finely chopped
  
• 1 stalk celery, chopped
  
• 1/2 green bell pepper, chopped
  

Fill a 3-quart saucepan two-thirds full of cold water and bring to a boil. Add potatoes and 1 teaspoon of the salt. Cook over medium heat about 15 minutes or until tender; drain.

Peel eggs and separate yolks and whites; chop whites and set aside. Mash yolks in a large bowl and stir in oil and vinegar. Add mayonnaise, TABASCO^® Sauce and remaining 1/2 teaspoon salt.

Dice potatoes and add to mayonnaise mixture along with pickle, celery, bell pepper and egg whites. Mix well and refrigerate until 15 minutes before serving.

Makes 8 servings.

Nutritional information per serving: 351 calories, 7g protein, 20g carbohydrate, 27g fat, 171mg cholesterol, 342mg sodium