creamy potato salad recipe

Creamy Potato Salad Recipe

Potato Salad
Summer is winding down, but the backyard parties and barbecues sure aren’t. Tailgating is on the horizon, and no matter where you go potato salad is most likely going to be there. My sister shared her recipe with me, and this will not only make enough to feed your family but several friends at any party you’re having!

Ingredients: 

  • 5 lbs Red Potatoes
  • 1 large Onion
  • 1 Pickling Cucumber
  • 3 Stalks of Celery
  • 1 bunch of Green Onions
  • 2 Cups of Mayonnaise
  • 3/4 cup Yellow Mustard
  • 2 Tbs Salt
  • 1 Tbs Pepper
  • 6 Eggs

Directions: 

  1. Preheat you oven to 320 degrees.
  2. Place your eggs in a muffin tin (every other tin) and bake for 30 minutes. They will get brown spots on them where they touch the sides, but that’s ok!
  3. Remove the eggs from the oven and immediately drop them in a bath of ice water. When they are cool enough to the touch, remove the shell and return them to the cold water until you’re done with all 6. Chop into small pieces. Place in a large mixing bowl.
  4. While the eggs are baking, boil your potatoes for 15 minutes, or until they’re just fork tender. Cool and cut into small pieces about 1 inch. Add to the bowl with the egg pieces.
  5. Dice your veggies and add them to your mixing bowl.
  6. Add in your salt, pepper, Mayo and Mustard. Mix until just combined.
  7. Cover and chill in the fridge overnight. Serve and enjoy!

Creamy Potato Salad Recipe

Creamy Potato Salad Recipe

Ingredients

  • 5 lbs Red Potatoes
  • 1 large Onion
  • 1 Pickling Cucumber
  • 3 Stalks of Celery
  • 1 bunch of Green Onions
  • 2 Cups of Mayonnaise
  • 3/4 cup Yellow Mustard
  • 2 Tbs Salt
  • 1 Tbs Pepper
  • 6 Eggs

Instructions

  1. Preheat you oven to 320 degrees.
  2. Place your eggs in a muffin tin (every other tin) and bake for 30 minutes. They will get brown spots on them where they touch the sides, but that's ok!
  3. Remove the eggs from the oven and immediately drop them in a bath of ice water. When they are cool enough to the touch, remove the shell and return them to the cold water until you're done with all 6. Chop into small pieces. Place in a large mixing bowl.
  4. While the eggs are baking, boil your potatoes for 15 minutes, or until they're just fork tender. Cool and cut into small pieces about 1 inch. Add to the bowl with the egg pieces.
  5. Dice your veggies and add them to your mixing bowl.
  6. Add in your salt, pepper, Mayo and Mustard. Mix until just combined.
  7. Cover and chill in the fridge overnight. Serve and enjoy!
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This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!

 Vegetable Recipes

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