Mike's Old Fashion Potato Egg Salad

Name: Mike's Old Fashion Potato Egg Salad
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: 5 lb Bag Potatoes [washed - unpeeled]; 25 Boiled Eggs [yep 25 - use older eggs - they peel easier]; 2 can Black Olives [use only the firm ones - discard mushy ones]; 3 large White Onions; 6 large Clausen Dill Pickles [no substitutions - these are the most delicious & crisp you'll find]; 3/4 cup Whole Milk [add slowly until desired consistency]; 1 jar Mayonnaise [use 2/3 to 3/4 jar]; 1 tbsp Yellow Mustard; 1/4 tsp White Pepper; 1/4 tsp Celery Seed; 1 tbsp White Sugar [or more - add slowly to desired tastes]; Paprika; 3 Celery Stalks [with leaves/tops]; 1 tsp White Vinegar [to temper sweetness if needed]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

A perfect chilled side dish for any picnic or barbecue. If you prefer a thicker or creamier salad, adjust the milk and mayo accordingly.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

A perfect chilled side dish for any picnic or barbecue. If you prefer a thicker or creamier salad, adjust the milk and mayo accordingly.

Saved

Ingredients

1 hour

12 servings

5 lbBag Potatoes [washed - unpeeled]
25Boiled Eggs [yep 25 - use older eggs - they peel easier]
2 canBlack Olives [use only the firm ones - discard mushy ones]
3 largeWhite Onions
6 largeClausen Dill Pickles [no substitutions - these are the most delicious & crisp you'll find]
3/4 cupWhole Milk [add slowly until desired consistency]
1 jarMayonnaise [use 2/3 to 3/4 jar]
1 tbspYellow Mustard
1/4 tspWhite Pepper
1/4 tspCelery Seed
1 tbspWhite Sugar [or more - add slowly to desired tastes]
Paprika
3Celery Stalks [with leaves/tops]
1 tspWhite Vinegar [to temper sweetness if needed]

Saved

Steps

1 hour

1

Bring [older] eggs to a boil in a large pot. Turn off heat. Once water has boiled - cover eggs and let them sit in that hot water for 18 minutes exactly undisturbed. Drain water and run under cold water immediately until eggs and pot have completely cooled off. This method will make perfect boiled eggs everytime with little discoloration. And, by using older eggs, they'll be very easy to peel.
2

Wash potatoes well. Do not peel. Then boil potatoes until you can easily run a knife through the largest potato. Drain and allow them to cool slightly.
3

Whip milk, mayo and spices in a very large bowl. You'll want your texture thick enough to coat and stick but, thin enough to mix easily.
4

Peel eggs and quarter. Chop vegetables.
5

° Chop your warm potatoes into bite sized 1" pieces. Place potatoes into your chilled mayo mixture. Gently fold them in until they're fully coated. Your warm spuds will break up easily! ° It's important that your potatoes be warm upon mixing. They'll immediately begin to absorb your mayo/milk/spice mixture.
6

Gently incorporate your eggs and vegetables in with your potatoes. Again, fold in gently until everything is completely coated. If your mixture is too thick and not coating easily, just add a splash of whole milk and mix in your bowl. Repeat if necessary.
7

Lightly sprinkle Paprika on top of salad before serving.
8

Chill overnight if possible in a large covered bowl. Stir intermittently. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on May 24, 2014 17:27

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 Old Fashion Potato Egg Salad

Mike's Old Fashion Potato Egg Salad

Ingredients

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