Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mike's old fashion potato egg salad. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Mike's Old Fashion Potato Egg Salad is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Mike's Old Fashion Potato Egg Salad is something which I’ve loved my whole life. They’re nice and they look fantastic.
Place eggs in a saucepan and cover with cold water. Remove from hot water, cool, peel and chop. Turn off heat and cover eggs with a tight fitting lid.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mike's old fashion potato egg salad using 17 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Mike's Old Fashion Potato Egg Salad:
- Prepare 1 (5 Pound) Bag Idaho Russet Potatoes [peels left on]
- Get ● For The Proteins
- Take 25 LG Egglands Best Eggs [use older eggs - easier to peel]
- Take ● For The Cream Sauce
- Prepare 1 (30 oz) Bottle Kraft Mayonnaise
- Take 1-1 1/2 Cups Whole Milk [or, to your desired thickness]
- Get 1 1/2 tbsp Yellow Mustard
- Get 1 1/2 tbsp Granulated Sugar
- Make ready 1 tsp Celery Seed
- Get 1/2 tsp Celery Salt
- Prepare 1/2 tsp Fresh Ground Black Pepper
- Take ● For The Vegetables
- Prepare 1 Cup Celery With Leaves [chopped]
- Get 1 Jar Clausens Dill Pickles [be sure to use this brand - found i
- Prepare 2 Cans LG Black Olives [drained - cut in half]
- Make ready 3 LG White Onions [rough chop]
- Take 1/2 Cup Fresh Parsley
Add eggs and parsley and toss again. Taste and adjust seasoning, adding more mayonnaise if needed. Garnish with radish slices and paprika. You will need about a jar and a half of these Sweet Tiny Midgets (yes, that's the actual name) for this old fashioned potato salad recipe.
Steps to make Mike's Old Fashion Potato Egg Salad:
- Here's what you'll need.
- Rinse and scrub your potatoes well.
- Bring your [older] eggs to a rolling boil. Turn off heat and cover eggs with a tight fitting lid. Let eggs rest in hot water for 18 minutes.
- Place potatoes in water and boil for 25 to 30 minutes. When a knife can easily penetrate your largest potato - you'll know they're ready.
- Allow potatoes to cool in sink.
- Rinse in cold water immediately to arrest the cooking process.
- Peel eggs and seperate your yolks from your whites. Chop egg whites in to quarters and place in fridge.
- Mash your egg yolks.
- Add everything in the Cream Sauce section. Mix well with a whisk and refrigerate sauce.
- Chop potatoes into 1" cubes.
- Chop all of your vegetables and mix well. Consistently pre-mixing along the way will help you out greatly upon your final mix with your super messy cream sauce.
- Add your chopped egg whites and mix well again.
- Equally devide vegetables and solid egg whites in to 2 separate large bowls a this recipe will make a large batch. Mix well again.
- Equally devide potatoes in to each bowl and mix well.
- Equally devide your sauce mixture in to each bowl. Gently mix/fold from the base of bowls as to not break up your potatoes.
- Refrigerate and gentry stir occasionally. Let salad rest overnight in fridge for best results. Before serving - dash salad with Paprika and Celery Salt.
- Enjoy!
My Mama cheated and used a food chopper to chop her onions and pickles into very fine pieces last time, and I don't feel like it changed the taste or texture, but if Grandma knew she'd have a fit. Our Quick and easy Potato Salad with Eggs Recipe is a great summer side dish for parties. Kid friendly recipe kids can help make it too! My mini chef loves helping in the kitchen, especially when it comes to our faves! She eagerly helps to mix, chop, cook whatever!
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