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Wednesday, 22 June 2011 16:16 |
2 pounds red or Yukon Gold potatoes 5 large eggs, hard boiled tsp salt 10 whole black peppercorns ½ cup onions, finely chopped ½ cup sweet pickle relish ½ cup celery, finely chopped ½ cup slice pimento-stuffed olives 1 TBS...
- 2 pounds red or Yukon Gold potatoes
- 5 large eggs, hard boiled
- tsp salt
- 10 whole black peppercorns
- ½ cup onions, finely chopped
- ½ cup sweet pickle relish
- ½ cup celery, finely chopped
- ½ cup slice pimento-stuffed olives
- 1 TBS prepared yellow mustard
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp white pepper
- ½ tsp Tabasco sauce
- 2 TBS minced parsley
- ¼ cup green onion tops, finely chopped
- 1 ¼ cups mayonnaise
- Wash potatoes and place in large pot, fill with water to cover potatoes
- Add 2 tsp salt and peppercorns and place over high heat; bring to a hard boi, then reduce to low rolling boil
- Boil until potatoes are tender when pierced with a table fork; remove from water and allow to cool; then peel and dice placing them into a mixing bowl
- Peel eggs and chop well; add to potatoes
- Add all remaining ingredients except mayonnaise and toss lightly until well mixed; add mayonnaise and mix well
- Serve at once or refrigerate
Serves 6
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Last Updated on Wednesday, 06 July 2011 02:23 |