This can be served warm or cold. Earlier this week I saw a show that was making potato salad for a group get together. That made me want to make some. Trying to use healthier items and make it more easier to eat, guilt free. I took a family favorite recipe and updated it.
New Potato Salad
24oz Baby Dutch Yellow Potatoes
3 hard boiled eggs
1/4 cup finely diced sweet onion
1/4 cup finely diced celery
2 Tablespoons sweet pickle relish
1 Tablespoon brown mustard
2 Tablespoon Dukes Mayo
2 teaspoon super fine sugar ( I use caster sugar) Caster sugar is a superfine sugar found in the sugar section, usually on the top shelf in a small clear bag. manufactured by India tree.
Salt and Pepper.
Cut potatoes in bite size pieces, leave the skins on. Put in large pans and cover with water. bring to a boil. boil for about 10 to 15 minutes or until fork tender. drain and set aside.
put 3 raw eggs in the saucepan, cover with water. Bring to a boil, boil for 2 minutes and then turn the heat off, cover and let stand for 10 minutes. After that time drain water and rinse in cool water, peel eggs and cut into pieces. I cut egg in half and then each half in half again and then in quarters. set aside.
Mix together next 6 ingredients in a large serving bowl stir well. Add the eggs and potatoes. Salt and pepper to taste
You can serve this warm or cold.
copyright 2013 by "Auntie E Cookbook/M Dubros"
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