Papaya Salad
- 1 large green papaya (about 2 pounds)
- 3 pounds white potatoes
- ¼ teaspoon salt
- 6 eggs
- 1 pint mayonnaise
- ¼ cup vegetable oil
- 2 tablespoons prepared mustard
- 1 cup "seasoning" made from minced fresh: onion, green
pepper, celery and thyme
- Black pepper, to taste
- Salt, to taste
Method:
Cut papaya in
half lengthwise. Scoop out small black seeds lining the inner
cavity. Peel away outer green skin. Cut papaya into
cubes.
Place papaya
in pot of water and boil, adding peeled potatoes, which have also
been cut into cubes. Add salt to water while boiling. Cook papaya
and potatoes until soft, then remove from water and put to
cool.
Place eggs in
a saucepan, cover with water and cook until hard-boiled. Cool eggs
in cold water after boiling.
When papaya
and potatoes are cool, place them in a bowl (not metal) and add
shelled, chopped, hard-cooked eggs, mayonnaise, oil, mustard and
seasonings. Mix well, adding black pepper and additional salt to
taste. Chill and serve cold.
Yield: 15 servings