Taylors potato salad

Name: Taylors potato salad
Total time: 3600 s
Yield: 5 servings
Cuisine: American
Ingredients: 2 1/2 lb red skin potatoes; 1/2 dozen large eggs; 1 1/2 cup mayonnaise; 1 tbsp vinegar; 2 tbsp olive oil, extra virgin; 2 tbsp mustard; 3 dash goya adobo; 2 dash parsley

beadingbychrissy @cook_3110277

Glassboro, New Jersey

My mom made this for all our bbq and picnics and everyone always raved over it

beadingbychrissy @cook_3110277

Glassboro, New Jersey

My mom made this for all our bbq and picnics and everyone always raved over it

Saved

Ingredients

1 hour

5 servings

2 1/2 lbred skin potatoes
1/2 dozenlarge eggs
1 1/2 cupmayonnaise
1 tbspvinegar
2 tbspolive oil, extra virgin
2 tbspmustard
3 dashgoya adobo
2 dashparsley

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Steps

1 hour

1

Dice the potatoes into bite size pieces. Cook them in water on medium heat for 20 minutes or until tender. Sprinkle on potatoes and eggs. Mix the mayo mixture over and eggs.
2

Cook eggs to a hard boil.
3

Drain potatoes and dice eggs place in large bowl.
4

Mix together mayo, mustard, olive oil and vinegar.
5

Sprinkle adobo on potatoes and eggs. Mix the mayo mixture over potatoes and eggs. Then sprinkle parsley on top to add some color. Enjoy .