Mike's Old Fashion Potato Egg Salad
Mike's Old Fashion Potato Egg Salad

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mike's old fashion potato egg salad. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Mike's Old Fashion Potato Egg Salad. Neither you, your family or your guests will regret this chilly, crispy, creamy delicious side dish! It's absolutely perfect for any barbecue, picnic, birthday, pool party or Summer family/work function!

Mike's Old Fashion Potato Egg Salad is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Mike's Old Fashion Potato Egg Salad is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have mike's old fashion potato egg salad using 17 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Old Fashion Potato Egg Salad:
  1. Prepare 1 (5 Pound) Bag Idaho Russet Potatoes [peels left on]
  2. Take ● For The Proteins
  3. Get 25 LG Egglands Best Eggs [use older eggs - easier to peel]
  4. Prepare ● For The Cream Sauce
  5. Take 1 (30 oz) Bottle Kraft Mayonnaise
  6. Take 1-1 1/2 Cups Whole Milk [or, to your desired thickness]
  7. Make ready 1 1/2 tbsp Yellow Mustard
  8. Take 1 1/2 tbsp Granulated Sugar
  9. Make ready 1 tsp Celery Seed
  10. Make ready 1/2 tsp Celery Salt
  11. Make ready 1/2 tsp Fresh Ground Black Pepper
  12. Get ● For The Vegetables
  13. Make ready 1 Cup Celery With Leaves [chopped]
  14. Make ready 1 Jar Clausens Dill Pickles [be sure to use this brand - found i
  15. Prepare 2 Cans LG Black Olives [drained - cut in half]
  16. Make ready 3 LG White Onions [rough chop]
  17. Make ready 1/2 Cup Fresh Parsley

Here is how you cook it. Mike's Old Fashion Potato Egg Salad step by step. Rinse and scrub your potatoes well. Bring your [older] eggs to a rolling boil.

Steps to make Mike's Old Fashion Potato Egg Salad:
  1. Here's what you'll need.
  2. Rinse and scrub your potatoes well.
  3. Bring your [older] eggs to a rolling boil. Turn off heat and cover eggs with a tight fitting lid. Let eggs rest in hot water for 18 minutes.
  4. Place potatoes in water and boil for 25 to 30 minutes. When a knife can easily penetrate your largest potato - you'll know they're ready.
  5. Allow potatoes to cool in sink.
  6. Rinse in cold water immediately to arrest the cooking process.
  7. Peel eggs and seperate your yolks from your whites. Chop egg whites in to quarters and place in fridge.
  8. Mash your egg yolks.
  9. Add everything in the Cream Sauce section. Mix well with a whisk and refrigerate sauce.
  10. Chop potatoes into 1" cubes.
  11. Chop all of your vegetables and mix well. Consistently pre-mixing along the way will help you out greatly upon your final mix with your super messy cream sauce.
  12. Add your chopped egg whites and mix well again.
  13. Equally devide vegetables and solid egg whites in to 2 separate large bowls a this recipe will make a large batch. Mix well again.
  14. Equally devide potatoes in to each bowl and mix well.
  15. Equally devide your sauce mixture in to each bowl. Gently mix/fold from the base of bowls as to not break up your potatoes.
  16. Refrigerate and gentry stir occasionally. Let salad rest overnight in fridge for best results. Before serving - dash salad with Paprika and Celery Salt.
  17. Enjoy!

Turn off heat and cover eggs with a tight fitting lid. Old-Fashioned Potato Salad is a go-to American staple proudly served at potluck BBQs and holiday gatherings. This classic rendition features tender potatoes and hard-boiled eggs tossed in a creamy mayonnaise-based dressing. A squeeze of yellow mustard and fresh relish add a little tang, while a medley of finely chopped veggies add just the right amount of crunch. This is potato salad the old-fashioned way, with eggs, celery and relish.

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