A picture of Edward's Potato Salad.

Edward's Potato Salad

ChefBiddle @cook_2770216

Deming, New Mexico

Recipe I make that is purchased by a client of mine that eats 8 lbs in two days, and have purchased several 8 lb buckets.

Recipe I make that is purchased by a client of mine that eats 8 lbs in two days, and have purchased several 8 lb buckets.

Edward's Potato Salad

ChefBiddle @cook_2770216

Deming, New Mexico

Recipe I make that is purchased by a client of mine that eats 8 lbs in two days, and have purchased several 8 lb buckets.

Recipe I make that is purchased by a client of mine that eats 8 lbs in two days, and have purchased several 8 lb buckets.

Saved

Ingredients

1 mins

12 servings

6 lbs Idaho potatos, medium diced, cooked until your desired tenderness.
1green bell pepper, thinly sliced, finely diced
1red bell pepper, thinly sliced, finely diced
1medium yellow onion, finely diced
2 stalkscelery finely diced
to tastesalt
to tasteblack pepper
to tastegarlic powder
2 sprigsrosemary
1/4 cupmustard
2 cupsmayo (any works just use what you like best)
2 ozpickle relish

Saved

Steps

1 mins

1

Cook potatoes to your desired tenderness
2

Drain and cool potatoes
3

Mix remaining ingredients and cool potatoes well.
4

Chill 2 hour for best flavor.
5

Serve and garnish with parsly flakes and enjoy

Saved

Cooksnaps

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ChefBiddle @cook_2770216

on December 21, 2015 03:49

Deming, New Mexico

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