Eggy Potato Salad

Very tasty, created by combining a family recipe with on-line versions. An excellent way to use up eggs!

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Difficulty: Easy

Servings: 8

Prep Time: 30 minutes   Cook Time: 30 minutes  

Ingredients

3 – Pounds Boiled Red Potatoes, cooled
8 – Hard Boiled Eggs
5 – Ribs of Celery (can sub 1 TBSP celery seed)
1 1/2 – Cup Onion (2 small or 1 1/2 medium, chopped)
1/2-3/4 – Cup of Mayonnaise
3 – Tablespoons of Sweet Pickle Relish
1 – Teaspoon of Yellow Mustard, Then Add To Taste
1/4 – Teaspoon Salt, Then Add To Taste
Cajun/Creole Seasoning

Directions

Dice potatoes into 1″ or so pieces. Peel or not, it’s up to you (I don’t).

Chop or grate eggs.

Chop celery & onion – fine or medium fine. Not too big!

Put in large bowl (after chopping!): potatoes, eggs, celery, onions. Add mayo, mustard, pickle relish, salt, and a very liberal sprinkle of Tony Cachere. Mix together well – I wash my hands, take off my rings, and mix by hand. Taste and adjust seasonings. Add a bit more mayo and/or mustard if it’s too dry when you mix it.

Categories: Dairy, Eggs, Old-Fashioned, Potato Salads, Potatoes, Salads, Salads, Side Dishes

Submitted by: mpmarus on May 9, 2011