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1
1.
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2
Place eggs in a single layer in a saucepan.
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3
2.
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4
Add enough cold water to cover eggs with 1 inch of water.
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3.
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Cover pan and bring just to a boil, over high heat.
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4.
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Remove from heat and let stand about 15 minutes for large eggs.
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(Adjust time up or down by 3 minutes for each size larger or smaller.)
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5.
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After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water until completely cooled.
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6.
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Drain and peel the eggs immediately.
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7.
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Slice eggs about 18 inch thick and set aside.
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16
1.
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Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes.
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18
2.
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While potatoes are simmering, chop carrots and bell pepper about 18 inch thick and set aside.
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20
3.
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Slice celery about 18 inch thick and set aside.
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4.
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Drain potatoes in a colander.
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5.
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When potatoes are just cool enough to handle, peel and about 18 inch thick and set aside.
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26
1.
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In a large bowl alternate layers, about 13 cup each, of chopped carrots, chopped bell pepper and sliced celery.
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28
2.
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Follow with a layer of potatoes and a layer eggs.
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30
3.
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Season layers to taste with salt and pepper.
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4.
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Repeat until all vegetables are used.
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5.
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Do not stir.
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36
1.
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37
Put 1/2 cup oil and remaining ingredients in a blender.
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2.
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Cover and blend on low speed.
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40
3.
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Remove cover and gradually blend in remaining oil.
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42
4.
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43
Pour dressing over salad, cover and chill in the refrigerator for at least 3 hours before serving.
