You may also like
Categories:Viewed: 8 - Published at: 4 years ago
Ingredients
- 4 medium Idaho potatoes
- 3 eggs
- 1 1/2 tablespoons mayonnaise (recommended brand: Miracle Whip)
- 1 teaspoon yellow mustard
- 1 teaspoon sweet relish
- 1/4 cup chopped onion, such as white or Vidalia
- Salt and freshly ground black pepper
Method
- Fill a large pot with cold water.
- Add potatoes and bring to a boil over high heat.
- Test the potatoes after 15 minutes by piercing with a thin bladed knife.
- If it slides in easy, the middle has softened.
- Remove potatoes and cool with cold running water.
- Peel potatoes and cut into equal bite-sized pieces.
- Set aside.
- Place eggs in a large pot and fill with enough cold water to cover the eggs by 1-inch.
- Bring to a boil, cover and cook for 10 minutes.
- Remove from heat and let rest, covered until they are cool enough to handle.
- Once cool, shell the eggs and place in an egg cutter.
- Slice eggs once, turn them 90 degrees and slice again, (you can also use a knife and thinly slice the eggs).
- Set aside.
- In large stainless or glass bowl, mix together mayonnaise, mustard, relish, and onion.
- Mix until well blended.
- Fold the potatoes into the mayonnaise mixture being careful not to smash them while you mix.
- Add the eggs to the bowl.
- Mix all together.
- Season with salt and pepper, to taste.
- Cool overnight in refrigerator to increase flavor.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
