Servings: 1 Gallon
2-1/2 cups (1 lb 4 oz) catsup, tomato
3-1/2 tablespoon (1-3/4 oz) mustard, prepared
1 tablespoon pepper, black
3 tablespoon (2 oz) salt
2 tablespoon Worcestershire sauce
2 quart salad oil
3 cups vinegar
6 eggs, hard cooked, finely chopped
1/4 cup parsley, fresh, finely chopped
2-1/2 cups (14 oz) peppers, sweet, fresh, finely chopped
Combine catsup, mustard, pepper, salt and Worcestershire; mix well. Add oil and vinegar; beat thoroughly. Add eggs, parsley, and peppers; mix well. Cover and refrigerate. Shake or beat well before using.