Mike's Old Fashion Potato Egg Salad. "This is potato salad the old-fashioned way, with eggs, celery and relish. Place eggs in a saucepan and cover with cold water. Potato Salad With Egg And Mustard Recipes.
This classic rendition features tender potatoes and hard-boiled eggs tossed in a creamy mayonnaise-based dressing. A squeeze of yellow mustard and fresh relish add a little tang, while a. This old-fashioned potato salad is made with a refreshing seasoned vinegar and oil dressing. You can cook Mike's Old Fashion Potato Egg Salad using 14 ingredients and 8 steps. Here is how you cook it.
Ingredients of Mike's Old Fashion Potato Egg Salad
- You need 5 lb of Bag Potatoes [washed - unpeeled].
- Prepare 25 of Boiled Eggs [yep 25 - use older eggs - they peel easier].
- Prepare 2 can of Black Olives [use only the firm ones - discard mushy ones].
- You need 3 large of White Onions.
- You need 6 large of Clausen Dill Pickles [no substitutions - these are the most delicious & crisp you'll find].
- Prepare 3/4 cup of Whole Milk [add slowly until desired consistency].
- You need 1 jar of Mayonnaise [use 2/3 to 3/4 jar].
- Prepare 1 tbsp of Yellow Mustard.
- You need 1/4 tsp of White Pepper.
- It's 1/4 tsp of Celery Seed.
- It's 1 tbsp of White Sugar [or more - add slowly to desired tastes].
- You need of Paprika.
- It's 3 of Celery Stalks [with leaves/tops].
- It's 1 tsp of White Vinegar [to temper sweetness if needed].
It's an excellent choice for a picnic or cookout. Those types of potatoes are lower in starch than russets and other baking potatoes, and they tend to hold their shape better. If you want to make this dish in. How to Make Mama's Old Fashioned Potato Salad - Dee Dee's.
Mike's Old Fashion Potato Egg Salad step by step
- 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!.
Once potatoes are cooled; add chopped onion and eggs; fold together gently; add mayonnaise mixture and combine gently with other ingredients; if salad seems like you don't need all the mayonnaise mixture; don't use it all, if salad. Serve up this Old-Fashioned Potato Salad with Eggs for a flavorful side dish. Place potatoes in shallow microwaveable dish. Add water; cover with waxed paper. Spring is in full gear now, and I couldn't be happier.
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