Creole Potato Salad Recipe speyerer - eggs

Method

• 1.
• Place eggs in a single layer in a saucepan.
• 2.
• Add enough cold water to cover eggs with 1 inch of water.
• 3.
• Cover pan and bring just to a boil, over high heat.
• 4.
• Remove from heat and let stand about 15 minutes for large eggs.
• (Adjust time up or down by 3 minutes for each size larger or smaller.)
• 5.
• After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water until completely cooled.
• 6.
• Drain and peel the eggs immediately.
• 7.
• Slice eggs about 18 inch thick and set aside.
• 1.
• Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan and simmer uncovered until just tender, 15 to 25 minutes, depending on size of potatoes.
• 2.
• While potatoes are simmering, chop carrots and bell pepper about 18 inch thick and set aside.
• 3.
• Slice celery about 18 inch thick and set aside.
• 4.
• Drain potatoes in a colander.
• 5.
• When potatoes are just cool enough to handle, peel and about 18 inch thick and set aside.
• 1.
• In a large bowl alternate layers, about 13 cup each, of chopped carrots, chopped bell pepper and sliced celery.
• 2.
• Follow with a layer of potatoes and a layer eggs.
• 3.
• Season layers to taste with salt and pepper.
• 4.
• Repeat until all vegetables are used.
• 5.
• Do not stir.
• 1.
• Put 1/2 cup oil and remaining ingredients in a blender.
• 2.
• Cover and blend on low speed.
• 3.
• Remove cover and gradually blend in remaining oil.
• 4.
• Pour dressing over salad, cover and chill in the refrigerator for at least 3 hours before serving.