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Before you jump to Mike's Creamy Potato Egg Salad recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.
Until fairly recently any individual who indicated concern about the degradation of the environment raised skeptical eyebrows. Those days are over, and it seems we all realize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are not able to change things for the better without everyone’s active participation. These kinds of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, mainly by making your kitchen area more green.
A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can cut down how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
As you can see, there are lots of little items that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living is not really that tough. It’s about being practical, most of the time.
We hope you got benefit from reading it, now let’s go back to mike's creamy potato egg salad recipe. To cook mike's creamy potato egg salad you only need 20 ingredients and 13 steps. Here is how you do it.
The ingredients needed to cook Mike's Creamy Potato Egg Salad:
- You need ● For The Proteins
- Take 18 Egglands Best Eggs [use older eggs - they're easier to peel]
- Provide ● For The Potatoes
- Get 3 Pounds Baby Creamer Potatoes [both red & white - left whole]
- Use ● For The Fresh Vegetables [all chilled & rough chopped]
- Prepare 1 EX LG Vidalia Onion
- Get 2 Green Onion Lengths [+ reserves for garnish]
- Prepare 1/3 Cup Red Onions
- Take 4 Stalks Celery [with leaves]
- Get 8 LG Claussens Dill Pickles [found in MKT refrigerated section]
- You need 1 Can LG Black Olives [halved]
- Prepare 1/3 Cup Fresh Parsley Leaves
- Get ● For The Cream Sauce [whisk well]
- Take 1 (30 oz) Jar Kraft Real Mayonnaise
- Provide 1/2 tsp Fresh Ground Black Pepper
- Provide 1/3 Cup Fresh Sour Cream
- Use 2 tbsp Yellow Mustard
- Prepare 1 1/4 Cup Whole Milk [more if needed]
- Prepare 1 tsp Celery Seed
- Use 1 tsp Celery Salt
Instructions to make Mike's Creamy Potato Egg Salad:
- Here's the bulk of what you'll need in steps #1 and #2.
- Additional ingredients needed.
- Rinse unpeeled baby potatoes well. Place in large pot and boil for 10 to 13 minutes.
- Boil your eggs by bringing room temp eggs to a steady boil. Turn off burner, cover pot and allow eggs to sit undisturbed for 18 minutes. At 18 minutes, immediately rinse your eggs in cold water to arrest the cooking process. About 10 minutes. Refill your pot with fresh cold water if needed. If any egg floats, throw it away.
- Drain your potatoes and allow them to cool a bit.
- Once cooled, slice all potatoes in half. Place in a large pot and again, allow to cool longer.
- In the meantime, chop your chilled vegetables and mix together well.
- Quite possibly the best chilled dill pickle brand ever! Definitely worth your money and seriously makes this dish! This is the only brand I'll ever use. In fact, if I don't have them on hand, I won't make the recipe it calls for.
- Peel and quarter your eggs. Allow them to cool covered.
- Gently mix all chopped vegetables and cooled eggs together.
- Mix your chilled cream sauce. Whisk well.
- Gently fold everything together in an extra large bowl. Refrigerate for 6 hours or longer stirring occasionally. I'll let mine sit for 24 hours.
- Garnish with fresh chives. Enjoy!
Perfect to go with any party table alongside all Nope, this is the potato salad from my childhood. My dad's version that I go back to all the time. It's one of those recipes that you test for seasoning, and. This deviled egg potato salad is made with hard-boiled eggs and yellow potatoes. It is the best creamy combination of two potluck classics!
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