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Mike's Creamy Potato Egg Salad

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We hope you got insight from reading it, now let’s go back to mike's creamy potato egg salad recipe. You can cook mike's creamy potato egg salad using 20 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to prepare Mike's Creamy Potato Egg Salad:
  1. Get ● For The Proteins
  2. Prepare 18 Egglands Best Eggs [use older eggs - they're easier to peel]
  3. Use ● For The Potatoes
  4. Take 3 Pounds Baby Creamer Potatoes [both red & white - left whole]
  5. You need ● For The Fresh Vegetables [all chilled & rough chopped]
  6. You need 1 EX LG Vidalia Onion
  7. Prepare 2 Green Onion Lengths [+ reserves for garnish]
  8. Provide 1⁄3 Cup Red Onions
  9. Use 4 Stalks Celery [with leaves]
  10. Use 8 LG Claussens Dill Pickles [found in MKT refrigerated section]
  11. Get 1 Can LG Black Olives [halved]
  12. Prepare 1⁄3 Cup Fresh Parsley Leaves
  13. Get ● For The Cream Sauce [whisk well]
  14. Provide 1 (30 oz) Jar Kraft Real Mayonnaise
  15. Use 1⁄2 tsp Fresh Ground Black Pepper
  16. Get 1⁄3 Cup Fresh Sour Cream
  17. Provide 2 tbsp Yellow Mustard
  18. Get 1 1⁄4 Cup Whole Milk [more if needed]
  19. Provide 1 tsp Celery Seed
  20. Prepare 1 tsp Celery Salt
Steps to make Mike's Creamy Potato Egg Salad:
  1. Here's the bulk of what you'll need in steps #1 and #2.
  2. Additional ingredients needed.
  3. Rinse unpeeled baby potatoes well. Place in large pot and boil for 10 to 13 minutes.
  4. 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.
  5. Drain your potatoes and allow them to cool a bit.
  6. Once cooled, slice all potatoes in half. Place in a large pot and again, allow to cool longer.
  7. In the meantime, chop your chilled vegetables and mix together well.
  8. 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.
  9. Peel and quarter your eggs. Allow them to cool covered.
  10. Gently mix all chopped vegetables and cooled eggs together.
  11. Mix your chilled cream sauce. Whisk well.
  12. 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.
  13. Garnish with fresh chives. Enjoy!

Gluten free Vegetarian Simple Flavoursome Packed with nourishing ingredients. Place the baby potatoes into a saucepan and place the eggs on top. Cover with water, add a teaspoon of salt and boil until tender through to the centre of each potato. Our foodie, Peggy has made up a super creamy egg and potato salad, full of great flavours, and when combined, you get a creamy flavour, and diners come back for second helpings! So let's see how Peggy makes this family favourite and please enjoy Peggy's Creamy Egg and Potato Salad.

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