EGGY POTATO SALAD
Steps:
- Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.
PEG'S POTATO SALAD
This is my mother-in-laws recipe for potato salad that my husband and his family were brought up on. They swear it has to be made with Cain's mayonaise as no other mayonaise will give the same results. Some like onions and some don't so do what your family likes. I actually use more than 12 eggs some times when I make this. It is best made the day before to let the flavors meld. It is always a hit when I make this and people can believe how easy it is.
Provided by Mainely Debbie
Categories Healthy
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Boil the potatoes whole, either with the skin on or off whatever you like, until done but not overdone, let cool.
- Boil the eggs until hard boiled, peel and chop up into chunks.
- Cube the potatoes up, mix the potatoes, onion if using and eggs in a large bowl with plenty of mayonnaise to make it really creamy, salt and pepper to taste.
- Put in the refrigerator for at least 4 hours or overnight is better for the flavors to blend well.
Nutrition Facts : Calories 252.4, Fat 5.5, SaturatedFat 1.7, Cholesterol 223.3, Sodium 87.5, Carbohydrate 40.1, Fiber 5, Sugar 2.2, Protein 11.2
PEGGY KNICKERBOCKER'S MUSSEL AND POTATO SALAD
Provided by Suzanne Hamlin
Categories salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large pot, and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently, uncovered, until tender, about 15 minutes. Drain, and cut in halves or quarters. Keep warm in a large bowl.
- In a large heavy skillet over medium heat, warm 1 tablespoon of oil. Add garlic, and saute for 2 minutes. Add wine, and bring to a rolling boil. Add mussels and herbes de Provence. Turn the heat down slightly, cover and cook just until mussels open, 3 to 5 minutes. Using a slotted spoon, transfer the mussels to a bowl. Discard any that did not open.
- Line a fine-mesh sieve with cheesecloth, and strain juices into a small bowl. Return juices to the pan, and place over medium-low heat. Simmer until juices are reduced by half. Remove from heat, and whisk in the remaining 3 tablespoons oil.
- Reserve 6 mussels in the shell, and shell the rest. Toss the shelled mussels with the potatoes and reduced pan juices. Sprinkle with the parsley or chervil, chives and pepper flakes. Season with salt and pepper. Arrange the reserved mussels on top. Serve warm.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 9 grams, Carbohydrate 83 grams, Fat 13 grams, Fiber 10 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1469 milligrams, Sugar 4 grams
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