Crunchy Egg & Potato Salad
10 mediumrusset potatoes, peeled, bite size chopped & boiled
6 mediumeggs, hard boiled
1 cmiracle whip or hellmans mayo
1 Tbspmustard, yellow or dijon
3 stalk(s)celery, peeled and chopped
1 tspeach, salt & pepper
1 tsppaprika, optional
1 Tbspminced onion
How to Make Crunchy Egg & Potato Salad
- In a medium or large saucepan, place your peeled and bite sized chopped potatoes and boil 20 minutes or until potatoes are tender but not mushy, strain potatoes in the sink and add them to a large bowl.
- In another smaller saucepan boil you eggs in boiling water 15 minutes while potatoes are boiling. Remove eggs from heat and run cold water over them. Peel eggs and slice in half, and in a small bowl place the yolks and chop the whites and put in bowl with potatoes.
- Mash the yolk well and add the mayo, mustard, and onion together. Add your celery and yolk dressing to the potato mixture and mix carefully. Add your paprika (optional), salt & pepper and blend & serve. Can cover and put in the refrigerator until ready to serve.