Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, mike's old fashion potato egg salad. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Mike's Old Fashion Potato Egg Salad is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Mike's Old Fashion Potato Egg Salad is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have mike's old fashion potato egg salad using 17 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Mike's Old Fashion Potato Egg Salad:
- Prepare 1 (5 Pound) Bag Idaho Russet Potatoes [peels left on]
- Make ready ● For The Proteins
- Prepare 25 LG Egglands Best Eggs [use older eggs - easier to peel]
- Make ready ● For The Cream Sauce
- Prepare 1 (30 oz) Bottle Kraft Mayonnaise
- Make ready 1-1 1/2 Cups Whole Milk [or, to your desired thickness]
- Get 1 1/2 tbsp Yellow Mustard
- Get 1 1/2 tbsp Granulated Sugar
- Take 1 tsp Celery Seed
- Prepare 1/2 tsp Celery Salt
- Prepare 1/2 tsp Fresh Ground Black Pepper
- Get ● For The Vegetables
- Prepare 1 Cup Celery With Leaves [chopped]
- Make ready 1 Jar Clausens Dill Pickles [be sure to use this brand - found i
- Take 2 Cans LG Black Olives [drained - cut in half]
- Prepare 3 LG White Onions [rough chop]
- Get 1/2 Cup Fresh Parsley
Steps to make Mike's Old Fashion Potato Egg Salad:
- Here's what you'll need.
- Rinse and scrub your potatoes well.
- 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.
- 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.
- Allow potatoes to cool in sink.
- Rinse in cold water immediately to arrest the cooking process.
- Peel eggs and seperate your yolks from your whites. Chop egg whites in to quarters and place in fridge.
- Mash your egg yolks.
- Add everything in the Cream Sauce section. Mix well with a whisk and refrigerate sauce.
- Chop potatoes into 1" cubes.
- 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.
- Add your chopped egg whites and mix well again.
- Equally devide vegetables and solid egg whites in to 2 separate large bowls a this recipe will make a large batch. Mix well again.
- Equally devide potatoes in to each bowl and mix well.
- Equally devide your sauce mixture in to each bowl. Gently mix/fold from the base of bowls as to not break up your potatoes.
- Refrigerate and gentry stir occasionally. Let salad rest overnight in fridge for best results. Before serving - dash salad with Paprika and Celery Salt.
- Enjoy!
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