Mike's Old Fashion Potato Egg Salad

Name: Mike's Old Fashion Potato Egg Salad
Total time: 3600 s
Yield: 20 servings
Cuisine: American
Ingredients: 1 (5 Pound) Bag Idaho Russet Potatoes [peels left on]; ● For The Proteins; 25 LG Egglands Best Eggs [use older eggs - easier to peel]; ● For The Cream Sauce; 1 (30 oz) Bottle Kraft Mayonnaise; 1-1 1/2 Cups Whole Milk [or, to your desired thickness]; 1 1/2 tbsp Yellow Mustard; 1 1/2 tbsp Granulated Sugar; 1 tsp Celery Seed; 1/2 tsp Celery Salt; 1/2 tsp Fresh Ground Black Pepper; ● For The Vegetables; 1 Cup Celery With Leaves [chopped]; 1 Jar Clausens Dill Pickles [be sure to use this brand - found i; 2 Cans LG Black Olives [drained - cut in half]; 3 LG White Onions [rough chop]; 1/2 Cup Fresh Parsley

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Neither you, your family or your guests will regret this chilly, crispy, creamy delicious side dish! It's absolutely perfect for any barbecue, picnic, birthday, pool party or Summer family/work function!

The real keys to this dish are to use the freshest, crispiest vegetables, allow it sit overnight and serve it chilled - if not ice cold!

So easy to make, know that 7 year olds not only made this dish - but detailed their own Cookpad recipe instructions and took their own photos! Excellent work lassies!

The real keys to this dish are to use the freshest, crispiest vegetables, allow it sit overnight and serve it chilled - if not ice cold!

So easy to make, know that 7 year olds not only made this dish - but detailed their own Cookpad recipe instructions and took their own photos! Excellent work lassies!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

The real keys to this dish are to use the freshest, crispiest vegetables, allow it sit overnight and serve it chilled - if not ice cold!

So easy to make, know that 7 year olds not only made this dish - but detailed their own Cookpad recipe instructions and took their own photos! Excellent work lassies!

The real keys to this dish are to use the freshest, crispiest vegetables, allow it sit overnight and serve it chilled - if not ice cold!

So easy to make, know that 7 year olds not only made this dish - but detailed their own Cookpad recipe instructions and took their own photos! Excellent work lassies!

Saved

Ingredients

60 mins

20 servings

1 (5 Pound)Bag Idaho Russet Potatoes [peels left on]
● For The Proteins
25LG Egglands Best Eggs [use older eggs - easier to peel]
● For The Cream Sauce
1 (30 oz)Bottle Kraft Mayonnaise
1-1 1/2 CupsWhole Milk [or, to your desired thickness]
1 1/2 tbspYellow Mustard
1 1/2 tbspGranulated Sugar
1 tspCelery Seed
1/2 tspCelery Salt
1/2 tspFresh Ground Black Pepper
● For The Vegetables
1 CupCelery With Leaves [chopped]
1 JarClausens Dill Pickles [be sure to use this brand - found i
2 CansLG Black Olives [drained - cut in half]
3LG White Onions [rough chop]
1/2 CupFresh Parsley

Saved

Steps

60 mins

1

Here's what you'll need.
2

Rinse and scrub your potatoes well.
3

Bring your [older] eggs to a rolling boil. Turn off heat and cover eggs with a tight fitting lid. Let eggs rest in hot water for 18 minutes.
4

Place potatoes in water and boil for 25 to 30 minutes. When a knife can easily penetrate your largest potato - you'll know they're ready.
5

Allow potatoes to cool in sink.
6

Rinse in cold water immediately to arrest the cooking process.
7

Peel eggs and seperate your yolks from your whites. Chop egg whites in to quarters and place in fridge.
8

Mash your egg yolks.
9

Add everything in the Cream Sauce section. Mix well with a whisk and refrigerate sauce.
10

Chop potatoes into 1" cubes.
11

Chop all of your vegetables and mix well. Consistently pre-mixing along the way will help you out greatly upon your final mix with your super messy cream sauce.
12

Add your chopped egg whites and mix well again.
13

Equally devide vegetables and solid egg whites in to 2 separate large bowls a this recipe will make a large batch. Mix well again.
14

Equally devide potatoes in to each bowl and mix well.
15

Equally devide your sauce mixture in to each bowl. Gently mix/fold from the base of bowls as to not break up your potatoes.
16

Refrigerate and gentry stir occasionally. Let salad rest overnight in fridge for best results. Before serving - dash salad with Paprika and Celery Salt.
17

Enjoy!

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on April 13, 2016 21:31

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!