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Mike's Old Fashion Potato Egg Salad
Mike's Old Fashion Potato Egg Salad

Before you jump to Mike's Old Fashion Potato Egg Salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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If you want to see results, it is definitely not a requirement to drastically alter your eating habits. Even more crucial than entirely modifying your diet is just substituting healthy eating choices whenever possible. As you get accustomed to the taste of healthy foods, you will realize that you’re eating more healthily than you did. As with many other habits, change takes place over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to go back to your old diet.

Obviously, it’s not at all difficult to begin incorporating healthy eating into your life.

We hope you got benefit from reading it, now let’s go back to mike's old fashion potato egg salad recipe. To make mike's old fashion potato egg salad you only need 17 ingredients and 17 steps. Here is how you achieve it.

The ingredients needed to cook Mike's Old Fashion Potato Egg Salad:
  1. Provide 1 (5 Pound) Bag Idaho Russet Potatoes [peels left on]
  2. Take ● For The Proteins
  3. Prepare 25 LG Egglands Best Eggs [use older eggs - easier to peel]
  4. Provide ● For The Cream Sauce
  5. Prepare 1 (30 oz) Bottle Kraft Mayonnaise
  6. You need 1-1 1/2 Cups Whole Milk [or, to your desired thickness]
  7. Provide 1 1/2 tbsp Yellow Mustard
  8. Take 1 1/2 tbsp Granulated Sugar
  9. You need 1 tsp Celery Seed
  10. Prepare 1/2 tsp Celery Salt
  11. Get 1/2 tsp Fresh Ground Black Pepper
  12. Provide ● For The Vegetables
  13. Provide 1 Cup Celery With Leaves [chopped]
  14. Provide 1 Jar Clausens Dill Pickles [be sure to use this brand - found i
  15. Take 2 Cans LG Black Olives [drained - cut in half]
  16. Use 3 LG White Onions [rough chop]
  17. Take 1/2 Cup Fresh Parsley
Instructions to make Mike's Old Fashion Potato Egg Salad:
  1. Here's what you'll need.
  2. Rinse and scrub your potatoes well.
  3. Bring your [older] eggs to a rolling boil. Turn off heat and cover eggs with a tight fitting lid. Let eggs rest in hot water for 18 minutes.
  4. Place potatoes in water and boil for 25 to 30 minutes. When a knife can easily penetrate your largest potato - you'll know they're ready.
  5. Allow potatoes to cool in sink.
  6. Rinse in cold water immediately to arrest the cooking process.
  7. Peel eggs and seperate your yolks from your whites. Chop egg whites in to quarters and place in fridge.
  8. Mash your egg yolks.
  9. Add everything in the Cream Sauce section. Mix well with a whisk and refrigerate sauce.
  10. Chop potatoes into 1" cubes.
  11. Chop all of your vegetables and mix well. Consistently pre-mixing along the way will help you out greatly upon your final mix with your super messy cream sauce.
  12. Add your chopped egg whites and mix well again.
  13. Equally devide vegetables and solid egg whites in to 2 separate large bowls a this recipe will make a large batch. Mix well again.
  14. Equally devide potatoes in to each bowl and mix well.
  15. Equally devide your sauce mixture in to each bowl. Gently mix/fold from the base of bowls as to not break up your potatoes.
  16. Refrigerate and gentry stir occasionally. Let salad rest overnight in fridge for best results. Before serving - dash salad with Paprika and Celery Salt.
  17. Enjoy!

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