 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Egg and Potato salad family favorite! Note: Keep Potatoes firm!! Ingredients:
5 lbs potatoes, russets |
6 eggs |
2 tablespoons yellow mustard |
4 tablespoons onion vidalia onions |
1/2 cup celery |
1 cup mayonnaise, low sodium |
1 teaspoon garlic powder |
1/2 teaspoon celery salt |
1 teaspoon paprika, hungarian |
1 tablespoon black pepper |
Directions:
1. Peel potatoes and dice to 1/2 inch put in pot and bring to boil, boil 15 minutes.
2. and remove from heat and drain, let cool. Put eggs in cold water and bring.
3. to a boil, boil 10 mins and remove eggs to cold water let rest 10 mins peel
4. and dice. when potatoes are cool add mustard, spices (Except Paprika)eggs and mayonnaise mix carefully potatoes are soft! When finished sprinkle paprika lightly on top and refrigerate 2-4 hours - Enjoy.
5. Submited by Jack Moore.
|
|