Recipe Mike's Old Fashion Potato Egg Salad

Ingredients :

• 1 (5 Pound) Bag Idaho Russet Potatoes [peels left on]
• ● For The Proteins
• 25 LG Egglands Best Eggs [boiled - use older eggs - they're easier to peel - yolks seperated]
• ● For The Cream Sauce
• 1 (30 oz) Bottle Kraft Mayonnaise
• 1 to 1 1/2 Cups Whole Milk [or, to your desired thickness]
• 1 1/2 tbsp Yellow Mustard
• 1 1/2 tbsp Granulated Sugar
• 1 tsp Celery Seed
• 1/2 tsp Celery Salt
• 1/2 tsp Fresh Ground Black Pepper
• ● For The Vegetables
• 1 Cup Celery With Leaves [chopped]
• 1 Jar Clausens Dill Pickles [be sure to use this brand - found in the refrigerated section of your local supermarket - large chop]
• 2 Cans LG Black Olives [drained - cut in half]
• 3 LG White Onions [rough chop]
• 1/2 Cup Fresh Parsley

Method :

1. Here"s what you"ll need.
2. Bring your [older] eggs to a rolling boil.
3. Turn off heat and cover eggs with a tight fitting lid.
4. Let eggs rest in hot water for 18 minutes.
5. Rinse in cold water immediately to arrest the cooking process.
6. Peel eggs and seperate your yolks from your whites.
7. Chop egg whites in to quarters and place in fridge.
8. Mash your egg yolks.
9. Add everything in the Cream Sauce section.
10. Mix well with a whisk and refrigerate sauce.
11. Rinse and scrub your potatoes well.
12. Place potatoes in water and boil for 25 to 30 minutes.
13. When a knife can easily penetrate your largest potato - you"ll know they"re ready.
14. Allow potatoes to cool in sink.
15. Chop potatoes into 1" cubes.
16. Chop all of your vegetables and mix well.
17. Consistently pre-mixing along the way will help you out greatly upon your final mix with your super messy cream sauce.
18. Add your chopped egg whites and mix well again.
19. Equally devide vegetables and solid egg whites in to 2 separate large bowls a this recipe will make a large batch. Mix well again.
20. Equally devide potatoes in to each bowl and mix well.
21. Equally devide your sauce mixture in to each bowl.
22. Gently mix/fold from the base of bowls as to not break up your potatoes.
23. Refrigerate and gently stir occasionally.
24. Let salad rest overnight in fridge for best results.
25. Before serving - dash salad with Paprika and Celery Salt.
26. Enjoy!

Recipe Mike's Old Fashion Potato Egg Salad 2017-01-13T20:25:00-08:00 Rating: 4.5 Diposkan Oleh: CakeMaster