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Categories:
potatoes eggs carrots stalk Chinese Celery stalks green onions shallot cayenne pepper salt mayonnaise mustard
Viewed: 33 - Published at: 6 years agoIngredients
- 4 Large Russet Potatoes (peeled And Cubed Into Small Pieces)
- 2 Hard Boiled Eggs
- 1 can (8 Oz. Size) Peas And Carrots (I Used Del Monte's Brand)
- 1 stalk Chinese Celery With Leaves
- 2 stalks Green Onions
- 1 Shallot
- 1 Tablespoon Cayenne Pepper
- Salt And Black Pepper To Taste
- 4 Tablespoons Mayonnaise
- 1 Tablespoon Mustard
Method
- Peel, cube and boil your potatoes until fork tender. This will take bout 10 minutes on a full boil.
- Once the potatoes have been boiled, drain and set aside in a large bowl to cool. Peel your eggs and chop into small cubes, about the same size as the potatoes. Add them into the bowl with the potatoes. Drain the liquid from the peas and carrots and add them into the bowl as well.
- Finely chop your celery and green onions and grate the shallot with a zester so it is small and you are not biting into a big piece of shallot. Add all of this into the bowl.
- Then add cayenne pepper, salt and black pepper. Go easy on the salt as the mayo will add salt as well.
- In a small separate bowl add the mayo and mustard. Mix together and pour into the bowl with the rest of the ingredients. Gently mix everything together.
- If your potatoes are still looking dry you can add more mayo or a tablespoon of Miracle Whip.
- Taste for salt and pepper. Adjust seasoning if necessary. Cover tightly and place in the fridge to chill at least 30 minutes before serving. It is important to chill it first as it will help all the flavors to come together.
