Mike's Old Fashion Potato Egg Salad

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mike's old fashion potato egg salad. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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! The real keys to this dish are to use.

Mike's Old Fashion Potato Egg Salad is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Mike's Old Fashion Potato Egg Salad is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook mike's old fashion potato egg salad using 17 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Old Fashion Potato Egg Salad:
  1. Make ready 1 (5 Pound) Bag Idaho Russet Potatoes [peels left on]
  2. Prepare ● For The Proteins
  3. Prepare 25 LG Egglands Best Eggs [use older eggs - easier to peel]
  4. Make ready ● For The Cream Sauce
  5. Prepare 1 (30 oz) Bottle Kraft Mayonnaise
  6. Make ready 1-1 1⁄2 Cups Whole Milk [or, to your desired thickness]
  7. Take 1 1⁄2 tbsp Yellow Mustard
  8. Take 1 1⁄2 tbsp Granulated Sugar
  9. Make ready 1 tsp Celery Seed
  10. Get 1⁄2 tsp Celery Salt
  11. Make ready 1⁄2 tsp Fresh Ground Black Pepper
  12. Prepare ● For The Vegetables
  13. Get 1 Cup Celery With Leaves [chopped]
  14. Prepare 1 Jar Clausens Dill Pickles [be sure to use this brand - found i
  15. Get 2 Cans LG Black Olives [drained - cut in half]
  16. Prepare 3 LG White Onions [rough chop]
  17. Take 1⁄2 Cup Fresh Parsley

Season to taste with salt and pepper. Chop the potatoes into bite size cubes. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Steps 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!

In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled. In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Place potatoes in a saucepan and cover with water; bring to a boil. Place in a large bowl; add eggs, celery and onions.

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