Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mike's old fashion potato egg salad. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Mike's Old Fashion Potato Egg Salad is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Mike's Old Fashion Potato Egg Salad is something that I’ve loved my entire life.
Great recipe for Mike's Old Fashion Potato Egg Salad. Neither you, your family or your guests will regret this chilly, crispy, creamy delicious side dish! It's absolutely perfect for any barbecue, picnic, birthday, pool party or Summer family/work function!
To begin with this recipe, we have to prepare a few components. You can cook mike's old fashion potato egg salad using 14 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mike's Old Fashion Potato Egg Salad:
- Prepare 5 lb Bag Potatoes [washed - unpeeled]
- Get 25 Boiled Eggs [yep 25 - use older eggs - they peel easier]
- Make ready 2 can Black Olives [use only the firm ones - discard mushy ones]
- Prepare 3 large White Onions
- Get 6 large Clausen Dill Pickles [no substitutions - these are the most delicious & crisp you'll find]
- Get 3/4 cup Whole Milk [add slowly until desired consistency]
- Prepare 1 jar Mayonnaise [use 2/3 to 3/4 jar]
- Make ready 1 tbsp Yellow Mustard
- Get 1/4 tsp White Pepper
- Make ready 1/4 tsp Celery Seed
- Get 1 tbsp White Sugar [or more - add slowly to desired tastes]
- Take Paprika
- Get 3 Celery Stalks [with leaves/tops]
- Get 1 tsp White Vinegar [to temper sweetness if needed]
Here is how you cook it. Mike's Old Fashion Potato Egg Salad step by step. Rinse and scrub your potatoes well. Bring your [older] eggs to a rolling boil.
Steps to make Mike's Old Fashion Potato Egg Salad:
- Bring [older] eggs to a boil in a large pot. Turn off heat. Once water has boiled - cover eggs and let them sit in that hot water for 18 minutes exactly undisturbed. Drain water and run under cold water immediately until eggs and pot have completely cooled off. This method will make perfect boiled eggs everytime with little discoloration. And, by using older eggs, they'll be very easy to peel.
- Wash potatoes well. Do not peel. Then boil potatoes until you can easily run a knife through the largest potato. Drain and allow them to cool slightly.
- Whip milk, mayo and spices in a very large bowl. You'll want your texture thick enough to coat and stick but, thin enough to mix easily.
- Peel eggs and quarter. Chop vegetables.
- ° Chop your warm potatoes into bite sized 1" pieces. Place potatoes into your chilled mayo mixture. Gently fold them in until they're fully coated. Your warm spuds will break up easily! ° It's important that your potatoes be warm upon mixing. They'll immediately begin to absorb your mayo/milk/spice mixture.
- Gently incorporate your eggs and vegetables in with your potatoes. Again, fold in gently until everything is completely coated. If your mixture is too thick and not coating easily, just add a splash of whole milk and mix in your bowl. Repeat if necessary.
- Lightly sprinkle Paprika on top of salad before serving.
- Chill overnight if possible in a large covered bowl. Stir intermittently. Enjoy!
Turn off heat and cover eggs with a tight fitting lid. Old-Fashioned Potato Salad is a go-to American staple proudly served at potluck BBQs and holiday gatherings. This classic rendition features tender potatoes and hard-boiled eggs tossed in a creamy mayonnaise-based dressing. A squeeze of yellow mustard and fresh relish add a little tang, while a medley of finely chopped veggies add just the right amount of crunch. This is potato salad the old-fashioned way, with eggs, celery and relish.
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