Recipe of Award-winning Mike's Creamy Potato Egg Salad
Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, Step-by-Step Guide to Prepare Super Quick Homemade Mike's Creamy Potato Egg Salad. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mike's Creamy Potato Egg Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Creamy Potato Egg Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mike's Creamy Potato Egg Salad is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mike's Creamy Potato Egg Salad estimated approx 30 Minutes.
To get started with this particular recipe, we have to first prepare a few components. You can have Mike's Creamy Potato Egg Salad using 20 ingredients and 13 steps. Here is how you can achieve it.
What a wonderfully delicious, creamy, crispy and chilly side dish to serve at your family or neighborhood function this Memorial weekend!
My students will be taking this quadrupled recipe in to our local Veterns Center tomorrow morning. Excellent work kiddos! Stellar in fact! I couldn't be more proud of all of you!
Ingredients and spices that need to be Prepare to make Mike's Creamy Potato Egg Salad:
- ● For The Proteins
- 18 Egglands Best Eggs [use older eggs - they're easier to peel]
- ● For The Potatoes
- 3 Pounds Baby Creamer Potatoes [both red & white - left whole]
- ● For The Fresh Vegetables [all chilled & rough chopped]
- 1 EX LG Vidalia Onion
- 2 Green Onion Lengths [+ reserves for garnish]
- 1/3 Cup Red Onions
- 4 Stalks Celery [with leaves]
- 8 LG Claussens Dill Pickles [found in MKT refrigerated section]
- 1 Can LG Black Olives [halved]
- 1/3 Cup Fresh Parsley Leaves
- ● For The Cream Sauce [whisk well]
- 1 (30 oz) Jar Kraft Real Mayonnaise
- 1/2 tsp Fresh Ground Black Pepper
- 1/3 Cup Fresh Sour Cream
- 2 tbsp Yellow Mustard
- 1 1/4 Cup Whole Milk [more if needed]
- 1 tsp Celery Seed
- 1 tsp Celery Salt
Steps to make Mike's Creamy Potato Egg Salad
- Here's the bulk of what you'll need in steps #1 and #2.
- Additional ingredients needed.
- Rinse unpeeled baby potatoes well. Place in large pot and boil for 10 to 13 minutes.
- Boil your eggs by bringing room temp eggs to a steady boil. Turn off burner, cover pot and allow eggs to sit undisturbed for 18 minutes. At 18 minutes, immediately rinse your eggs in cold water to arrest the cooking process. About 10 minutes. Refill your pot with fresh cold water if needed. If any egg floats, throw it away.
- Drain your potatoes and allow them to cool a bit.
- Once cooled, slice all potatoes in half. Place in a large pot and again, allow to cool longer.
- In the meantime, chop your chilled vegetables and mix together well.
- Quite possibly the best chilled dill pickle brand ever! Definitely worth your money and seriously makes this dish! This is the only brand I'll ever use. In fact, if I don't have them on hand, I won't make the recipe it calls for.
- Peel and quarter your eggs. Allow them to cool covered.
- Gently mix all chopped vegetables and cooled eggs together.
- Mix your chilled cream sauce. Whisk well.
- Gently fold everything together in an extra large bowl. Refrigerate for 6 hours or longer stirring occasionally. I'll let mine sit for 24 hours.
- Garnish with fresh chives. Enjoy!
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