Mike's Old Fashion Potato Egg Salad. Mike's Old Fashion Potato Egg Salad A perfect chilled side dish for any picnic or barbecue. If you prefer a thicker or creamier salad, adjust the milk and m. more MMOBRIEN ALBUQUERQUE, NEW MEXICO Rinse and scrub your potatoes well. Bring your [older] eggs to a rolling boil.
Mike's Old Fashion Potato Egg Salad step by step. Rinse and scrub your potatoes well. Bring your [older] eggs to a rolling boil. You can have Mike's Old Fashion Potato Egg Salad using 14 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Mike's Old Fashion Potato Egg Salad
- It’s 5 lb of Bag Potatoes [washed – unpeeled].
- It’s 25 of Boiled Eggs [yep 25 – use older eggs – they peel easier].
- It’s 2 can of Black Olives [use only the firm ones – discard mushy ones].
- You need 3 large of White Onions.
- It’s 6 large of Clausen Dill Pickles [no substitutions – these are the most delicious & crisp you'll find].
- You need 3/4 cup of Whole Milk [add slowly until desired consistency].
- You need 1 jar of Mayonnaise [use 2/3 to 3/4 jar].
- You need 1 tbsp of Yellow Mustard.
- It’s 1/4 tsp of White Pepper.
- You need 1/4 tsp of Celery Seed.
- Prepare 1 tbsp of White Sugar [or more – add slowly to desired tastes].
- You need of Paprika.
- Prepare 3 of Celery Stalks [with leaves/tops].
- You need 1 tsp of White Vinegar [to temper sweetness if needed].
Turn off heat and cover eggs with a tight fitting lid. Drain and dice potatoes- season with oil and vinegar while still warm. Season to taste with salt and pepper. Old-Fashioned Potato Salad is a go-to American staple proudly served at potluck BBQs and holiday gatherings.
Mike's Old Fashion Potato Egg Salad instructions
- Bring [older] eggs to a boil in a large pot. Turn off heat. Once water has boiled – cover eggs and let them sit in that hot water for 18 minutes exactly undisturbed. Drain water and run under cold water immediately until eggs and pot have completely cooled off. This method will make perfect boiled eggs everytime with little discoloration. And, by using older eggs, they'll be very easy to peel..
- Wash potatoes well. Do not peel. Then boil potatoes until you can easily run a knife through the largest potato. Drain and allow them to cool slightly..
- Whip milk, mayo and spices in a very large bowl. You'll want your texture thick enough to coat and stick but, thin enough to mix easily..
- Peel eggs and quarter. Chop vegetables..
- ° Chop your warm potatoes into bite sized 1" pieces. Place potatoes into your chilled mayo mixture. Gently fold them in until they're fully coated. Your warm spuds will break up easily! ° It's important that your potatoes be warm upon mixing. They'll immediately begin to absorb your mayo/milk/spice mixture..
- Gently incorporate your eggs and vegetables in with your potatoes. Again, fold in gently until everything is completely coated. If your mixture is too thick and not coating easily, just add a splash of whole milk and mix in your bowl. Repeat if necessary..
- Lightly sprinkle Paprika on top of salad before serving..
- Chill overnight if possible in a large covered bowl. Stir intermittently. Enjoy!.
This classic rendition features tender potatoes and hard-boiled eggs tossed in a creamy mayonnaise-based dressing. Potato Salad is a classic recipe for good reason, this creamy salad is easy to make ahead of time making it the perfect potluck dish! This creamy old-fashioned potato salad uses very simple ingredients to make bright flavors. Lots of creamy mayonnaise, a hint of mustard and sweet pickles (or relish). The Best Potatoes for Potato Salad Our Quick and easy Potato Salad with Eggs Recipe is a great summer side dish for parties.
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