Red Potato and Egg Salad

Photo: flickr user wEnDaLicious

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Potato salad is a picnic classic; make sure that it stays cool or the mayonnaise may turn.

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Yield:

8.0 servings

Added:

January 1, 2010

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Ingredients

4 pounds red potatoes

5 hard-boiled eggs, separated

1 teaspoon salt

3 smalls green onions, sliced

1 cup celery chopped

2 tablespoons sweet pickle relish

1 tablespoon prepared mustard

1/2 teaspoon pepper

1/2 teaspoon celery seeds

1 cup mayonnaise

Preparation

1

Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.

2

Peel potatoes and cut into 1 inch pieces.

3

Chop egg whites.

4

In a large bowl, stir together potato, egg whites, 1/2 t. salt, celery, and green onions.

5

Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.

6

Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.

7

Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).

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