Mike's Creamy Potato Egg Salad

Name: Mike's Creamy Potato Egg Salad
Total time: 1800 s
Yield: 12 servings
Cuisine: American
Ingredients: ● For The Proteins; 18 Egglands Best Eggs [use older eggs - they're easier to peel]; ● For The Potatoes; 3 Pounds Baby Creamer Potatoes [both red & white - left whole]; ● For The Fresh Vegetables [all chilled & rough chopped]; 1 EX LG Vidalia Onion; 2 Green Onion Lengths [+ reserves for garnish]; 1/3 Cup Red Onions; 4 Stalks Celery [with leaves]; 8 LG Claussens Dill Pickles [found in MKT refrigerated section]; 1 Can LG Black Olives [halved]; 1/3 Cup Fresh Parsley Leaves; ● For The Cream Sauce [whisk well]; 1 (30 oz) Jar Kraft Real Mayonnaise; 1/2 tsp Fresh Ground Black Pepper; 1/3 Cup Fresh Sour Cream; 2 tbsp Yellow Mustard; 1 1/4 Cup Whole Milk [more if needed]; 1 tsp Celery Seed; 1 tsp Celery Salt

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

What a wonderfully delicious, creamy, crispy and chilly side dish to serve at your family or neighborhood function this Memorial weekend!

My students will be taking this quadrupled recipe in to our local Veterns Center tomorrow morning. Excellent work kiddos! Stellar in fact! I couldn't be more proud of all of you!

What a wonderfully delicious, creamy, crispy and chilly side dish to serve at your family or neighborhood function this Memorial weekend!

My students will be taking this quadrupled recipe in to our local Veterns Center tomorrow morning. Excellent work kiddos! Stellar in fact! I couldn't be more proud of all of you!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

What a wonderfully delicious, creamy, crispy and chilly side dish to serve at your family or neighborhood function this Memorial weekend!

My students will be taking this quadrupled recipe in to our local Veterns Center tomorrow morning. Excellent work kiddos! Stellar in fact! I couldn't be more proud of all of you!

What a wonderfully delicious, creamy, crispy and chilly side dish to serve at your family or neighborhood function this Memorial weekend!

My students will be taking this quadrupled recipe in to our local Veterns Center tomorrow morning. Excellent work kiddos! Stellar in fact! I couldn't be more proud of all of you!

Saved

Ingredients

30 Minutes

12 servings

● For The Proteins
18Egglands Best Eggs [use older eggs - they're easier to peel]
● For The Potatoes
3 PoundsBaby Creamer Potatoes [both red & white - left whole]
● For The Fresh Vegetables [all chilled & rough chopped]
1EX LG Vidalia Onion
2Green Onion Lengths [+ reserves for garnish]
1/3 CupRed Onions
4 StalksCelery [with leaves]
8LG Claussens Dill Pickles [found in MKT refrigerated section]
1 CanLG Black Olives [halved]
1/3 CupFresh Parsley Leaves
● For The Cream Sauce [whisk well]
1 (30 oz)Jar Kraft Real Mayonnaise
1/2 tspFresh Ground Black Pepper
1/3 CupFresh Sour Cream
2 tbspYellow Mustard
1 1/4 CupWhole Milk [more if needed]
1 tspCelery Seed
1 tspCelery Salt

Saved

Steps

30 Minutes

1

Here's the bulk of what you'll need in steps #1 and #2.
2

Additional ingredients needed.
3

Rinse unpeeled baby potatoes well. Place in large pot and boil for 10 to 13 minutes.
4

Boil your eggs by bringing room temp eggs to a steady boil. Turn off burner, cover pot and allow eggs to sit undisturbed for 18 minutes. At 18 minutes, immediately rinse your eggs in cold water to arrest the cooking process. About 10 minutes. Refill your pot with fresh cold water if needed. If any egg floats, throw it away.
5

Drain your potatoes and allow them to cool a bit.
6

Once cooled, slice all potatoes in half. Place in a large pot and again, allow to cool longer.
7

In the meantime, chop your chilled vegetables and mix together well.
8

Quite possibly the best chilled dill pickle brand ever! Definitely worth your money and seriously makes this dish! This is the only brand I'll ever use. In fact, if I don't have them on hand, I won't make the recipe it calls for.
9

Peel and quarter your eggs. Allow them to cool covered.
10

Gently mix all chopped vegetables and cooled eggs together.
11

Mix your chilled cream sauce. Whisk well.
12

Gently fold everything together in an extra large bowl. Refrigerate for 6 hours or longer stirring occasionally. I'll let mine sit for 24 hours.
13

Garnish with fresh chives. Enjoy!

Saved

Cooksnaps

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MMOBRIEN @cook_2891564

on May 26, 2017 16:37

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Creamy Potato Egg Salad

Mike's Creamy Potato Egg Salad

Ingredients

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