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help with Steve's medical condition.
This delicious potato salad is a summer time favorite and goes good with just about anything, any time. You can add sliced boiled eggs and paprika for color and decoration.
INGREDIENTS:
3 pounds potatoes, cooked until tender.
8 to 10 hard boiled eggs, cooled, then chopped.
1/2 cup of finely chopped onion
For garnish, you can use paprika (Lightly)
Dressing:
1 1/2 cups of Best Food mayonnaise (a little more or less, as desired)
salt and pepper to taste
Optional: Chopped up dill pickles
PREPARATION:
Make
sure you
wash and
boil
your
potatoes
with the
skins
on.
(Keep
them
covered
with
water
while
boiling
so the
whole
potato
cooks
evenly.
You may
have to
add a
little
water
toward
the end
as the
water
evaporates.
Don't
cover
the pan
so it
doesn't
boil
over and
dirty
the
stove.
To make
sure the
potatoes
are done
poke
them
with a
fork and
make
sure
they are
tender.
Drain
the
water
out of
the pan,
then use
tongs to
remove
the hot
potatoes
and
stretch
them out
on a
piece of
tin
foil,
(so they
cool
faster).
It takes
about 20
minutes
to cool.
In a
large
bowl
combine
eggs,
onions,
and Best
Food
mayonnaise,
add salt
and
pepper
to
taste.
Stir all
the
ingredients
together,
and let
it set
while
your
peeling
the
potatoes.
Cut the
potatoes
up in
small
pieces,
then
take the
pan you
cooked
the
potatoes
in and
put some
of the
egg
mixture
in the
pan.
Take
your
chopped
up
potatoes
and add
to the
mixture
in the
bowl.
Lightly
fold the
potatoes
with the
egg
mixture
and take
the
remaining
mixture
in the
pan and
lay it
on top
of the
potatoes
in the
bowl and
lightly
fold it
over.
*Additional information* It's important to gently fold the egg mixture and chopped potatoes together so you don't end up with mashed potatoes. For the very best flavor make sure you use Best Food mayonnaise.
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