Chip's "Not So Classic" Potato Salad
Nothing is more classic, varied, and chaning than potato salad. Nothing screams picnic like an old fashioined potatoe salad. My salad takes the traidional potato salad with an updated touch with the fad that red potatoes are setting.
Chip’s Potato Salad
4 pounds red potatoes (8 large)
5 hard cooked eggs, separated
1 t. salt, divided
3 green onions, sliced
1 cup mayonnaise
2 T. sweet pickle relish
1 T. prepared mustard
½ t. pepper
Salt to taste
Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.
Chop egg whites. Stir together potato cubes, egg whites, ½ teaspoon salt, and, if desired, green onions.
Mash egg yolks; add remaining ½ teaspoon salt, mayonnaise, and next 3 ingredients, stirring until blended. Gently stir into potato mixture. Cover and chill 2 hours.
Chip’s Potato Salad
4 pounds red potatoes (8 large)
5 hard cooked eggs, separated
1 t. salt, divided
3 green onions, sliced
1 cup mayonnaise
2 T. sweet pickle relish
1 T. prepared mustard
½ t. pepper
Salt to taste
Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.
Chop egg whites. Stir together potato cubes, egg whites, ½ teaspoon salt, and, if desired, green onions.
Mash egg yolks; add remaining ½ teaspoon salt, mayonnaise, and next 3 ingredients, stirring until blended. Gently stir into potato mixture. Cover and chill 2 hours.
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