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Place eggs in a saucepan and cover with cold water. Drain and dice potatoes- season with oil and vinegar while still warm. Add eggs and parsley and toss again.
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Alright, don’t linger, let’s practice this mike's old fashion potato egg salad formula with 14 components which are definitely easy to have, and we have to process them at the very least through 8 measures. You should devote a while on this, so the resulting food could be perfect.
Composition of Mike's Old Fashion Potato Egg Salad:
- Take 5 lb of Bag Potatoes [washed - unpeeled]
- Give 25 - Boiled Eggs [yep 25 - use older eggs - they peel easier]
- Take 2 can of Black Olives [use only the firm ones - discard mushy ones]
- Provide 3 large White Onions
- Prepare 6 large - Clausen Dill Pickles [no substitutions - these are the most delicious & crisp you'll find]
- Require 3/4 cup - Whole Milk [add slowly until desired consistency]
- Provide 1 jar - Mayonnaise [use 2/3 to 3/4 jar]
- Give 1 tbsp for Yellow Mustard
- Need 1/4 tsp for White Pepper
- Give 1/4 tsp - Celery Seed
- Give 1 tbsp White Sugar [or more - add slowly to desired tastes]
- Need of Paprika
- Provide 3 of Celery Stalks [with leaves/tops]
- Make ready 1 tsp for White Vinegar [to temper sweetness if needed]
A squeeze of yellow mustard and fresh relish add a little tang, while a. Old Fashioned Potato Salad Dill Pickle Relish Creamy Potato Salad Irish Potatoes Cut Recipe Mother Recipe Potato Onion Hard Boiled Boiled Eggs. This is the BEST potato salad! It's a rich and creamy potato salad made with sour cream, eggs, and light mayo.
Mike's Old Fashion Potato Egg Salad making:
- 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!
A classic recipe everyone will love! Make a hearty Old-Fashioned Potato Salad just like Grandma's. Our Old-Fashioned Potato Salad recipe includes eggs, celery, onions and pickle relish. Add potatoes to MIRACLE WHIP mixture; mix lightly. Add potatoes, celery and onion; toss gently.
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