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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Made this for School (Culinary Art Institute of America), from the Southern Region Ingredients:
3 cups all-purpose potatoes, cooked in 1-inch cubes |
2 eggs, hard cooked |
1/2 cup celery, 1/4 inch-dice |
1/4 cup green onions, chopped |
1/3 cup bread and butter pickles, chopped |
1/2 cup red onion, 1/4 inch-dice |
1/2 cup red bell pepper, 1/4 inch-dice |
3/4 cup mayonnaise |
1 tsp worcestershire sauce |
1 tsp dijon mustard |
to taste – salt and pepper |
Directions:
1. Boil the potatoes in their skins until tender, peel then cube
2. Separate the yolks from the whites of the eggs. Mash the yolks and chop the white
3. Combine the potatoes, chopped egg whites, celery, green onions, pickles, red onion, and bell pepper
4. Combine the yolks, mayonnaise, Worcestershire, and Dijon; mix well
5. Combine the dressing with the salt and pepper; Chill
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