Red Potato and Egg Salad
By: Karlyn Oyama
Published: Friday, January 1, 2010 - 12:49am

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).

About


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