Eggy Potato Salad
Vegetables
- 6
SERVES
Submitted by Sarah Fritschner
Ingredients
- 6 medium potatoes (about 2 lbs)
- 6 eggs
- 1 C high-quality mayonnaise
- 2 Tbsp vinegar or pickle juice
- 1 1⁄2 tsp salt
- 1 tsp sugar
- 1⁄4 tsp ground black pepper
- 2 ribs celery, diced
Directions
Longer days cause chickens to start laying again!
Put potatoes in a saucepan and cover with water. Bring to a boil over high heat. Reduce heat and simmer 25 minutes or until the potatoes are tender. Remove, drain and cool.
Put eggs in a small saucepan and cover them with water. Place uncovered on high heat and bring to a boil. Cover the pan and remove from heat. Let stand 20 minutes. Rinse in cold water and peel.
In a large bowl, mix mayonnaise, vinegar, salt, sugar, and pepper. Peel potatoes and cut them into 1⁄2-inch (or so) cubes, adding them to mayonnaise mixture as you do. Chop eggs and add them. Add celery. Stir to coat all with mayonnaise mix. Serves 6.
