Hey everyone, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Mike's Creamy Potato Egg Salad. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Mike's Creamy Potato Egg Salad Recipe. This potato salad recipe with egg pairs perfectly with any grill, barbeque or potluck entrée, making this our go-to side dish for any warm weather There's no creamy dressing on a vinegar-based potato salad like Dill Potato Salad. This type of salad is quite different from the one with a creamy base, but.
You can cook Mike's Creamy Potato Egg Salad using 20 ingredients and 13 steps. Here is how you cook it.
Ingredients of Mike's Creamy Potato Egg Salad
- It’s of ● For The Proteins.
- You need 18 of Egglands Best Eggs [use older eggs - they're easier to peel].
- You need of ● For The Potatoes.
- You need 3 Pounds of Baby Creamer Potatoes [both red & white - left whole].
- You need of ● For The Fresh Vegetables [all chilled & rough chopped].
- Make ready 1 of EX LG Vidalia Onion.
- Make ready 2 of Green Onion Lengths [+ reserves for garnish].
- Prepare 1/3 Cup of Red Onions.
- Take 4 Stalks of Celery [with leaves].
- You need 8 of LG Claussens Dill Pickles [found in MKT refrigerated section].
- Take 1 Can of LG Black Olives [halved].
- It’s 1/3 Cup of Fresh Parsley Leaves.
- You need of ● For The Cream Sauce [whisk well].
- Take 1 (30 oz) of Jar Kraft Real Mayonnaise.
- Prepare 1/2 tsp of Fresh Ground Black Pepper.
- It’s 1/3 Cup of Fresh Sour Cream.
- Take 2 tbsp of Yellow Mustard.
- Make ready 1 1/4 Cup of Whole Milk [more if needed].
- Prepare 1 tsp of Celery Seed.
- It’s 1 tsp of Celery Salt.
If you love potato salad and egg salad, then look no further.This popular barbecue side dish utilizes the delicious flavors of both.Add the potatoes, chopped celery, and chopped chives to the bowl.Gently fold into egg salad mixture until well incorporated.
Mike's Creamy Potato Egg Salad instructions
- Here's the bulk of what you'll need in steps #1 and #2..
- Additional ingredients needed..
- Rinse unpeeled baby potatoes well. Place in large pot and boil for 10 to 13 minutes..
- 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..
- Drain your potatoes and allow them to cool a bit..
- Once cooled, slice all potatoes in half. Place in a large pot and again, allow to cool longer..
- In the meantime, chop your chilled vegetables and mix together well..
- 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..
- Peel and quarter your eggs. Allow them to cool covered..
- Gently mix all chopped vegetables and cooled eggs together..
- Mix your chilled cream sauce. Whisk well..
- 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..
- Garnish with fresh chives. Enjoy!.
Yes, there are still eggs in the mayo-based dressing but you can sub an egg-free mayo.This creamy Potato Salad is loaded with bacon, tender potatoes, egg, diced pickle, onion, and celery smothered in a simple dressing of mayo, seasoned salt, and pepper.This small batch recipe makes a great side dish for two people any time of the year.
Everybody likes Potato Salad, which is sold in almost every grocery store in Japan.We are making this well-known dish, a creamy and delicious potato salad.Now, add the mayonnaise and sprinkle on the pepper again.Potatoes and deviled eggs in a creamy dressing make the perfect comforting side dish!This easy Southern favorite is a creamy salad with just a few simple ingredients and heaps of flavor!
