Potato Salad for 20 PDF Print E-mail
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Thursday, 23 June 2011 16:10

Missy 12-14 Yukon Gold potatoes peeled, boiled, and diced; chill 12 eggs, hardboiled and shelled, yolks and whites separated 2 cups mayonnaise 1 small jar tartar sauce ¼ cup Italian dressing 3 TBS Dijon mustard ¾ cup...

 

  • 12-14 Yukon Gold potatoes peeled, boiled, and diced; chill
  • 12 eggs, hardboiled and shelled, yolks and whites separated
  • 2 cups mayonnaise
  • 1 small jar tartar sauce
  • ¼ cup Italian dressing
  • 3 TBS Dijon mustard
  • ¾ cup sweet pickle relish
  • 2 TBS apple cider vinegar
  • 3 stalks finely chopped celery
  • 1 tsp Tony Chachere’s seasoning mix
  • ½ tsp garlic salt
  • ¼ cup chopped parsley
  • ½ tsp paprika
  1. In a small bowl combine egg yolks, mayonnaise, and next 5 ingredients; mix until well blended
  2. In large bowl place diced potatoes, celery, Tony’s, garlic salt, and parsley; stir gently;
  3. Dice hard boiled egg whites into medium pieces and add to potato mixture
  4. Add mayonnaise mixture to potatoes and fold in gently
  5. Once transferred to serving bowl, sprinkle paprika lightly over top
  6. May be served warm or chilled

Serves 20

 

Last Updated on Wednesday, 06 July 2011 01:37