Appalachian Potted Meat Salad
3 can(s)potted meat (the small cans)
3hard boiled eggs
1/4 cmayonnaise (more if you like)
1 Tbspmustard (more if you like)
3 Tbspdill pickle relish (or sweet your choice)
4 Tbspfine diced onions or dried onion flakes (i use the flakes most times)
·salt and pepper to taste
How to Make Appalachian Potted Meat Salad
- Hard boil 3 eggs.
- While eggs are boiling mix 3 cans of Potted Meat, Mayo, Mustard, Dill or Sweet relish, Onions and Salt and Pepper in a bowl and stir well.
- Peel and chop eggs and fold into Potted Meat mixture.
- Refrigerate for 30 minutes to set up and thicken. You can eat as soon as eggs are mixed into the salad but it is better once everything gets to set up and thicken.
Serve as a sandwich or on crackers.