Ingredients:
8 Cups Of Fresh Cubed Skinless Potatoes
4 Large Diced Hard Boiled Eggs With Yolks
1/2 Cup Of Hellmann's Mayonnaise
1/2 Teaspoon Of Dry Mustard
2 Teaspoons Of Chopped Roland Nonpareille Capers
1/3 Cup Of Freshly Chopped Organic Celery
1/2 Cup Of Diced Vidalia Onion
Information:
Serving Size 8
286 Calories Per Serving
12 Grams Of Fat
Preparation Instructions:
Henry from Gaston Oregon sent us this delicious basic potato salad recipe. To get started, first you will need to peel your potatoes, and then boil them until they are tender, which should take roughly twenty minutes. Once the potatoes are cooked and cooled, cut them into small bite size cubes, and then place them in a sealable mixing bowl. Next you will want to boil your eggs, then let them cool. Once cooled, diced up the eggs, and place them in with the potatoes. Next take out a mixing bowl, and whip together the mayonnaise and dry mustard. Moving along, next stir the chopped capers, chopped organic celery, and diced Vidalia onion into the potato and egg mix. Finally you are ready to stir the mayonnaise and mustard sauce into the salad, stirring until all the ingredients are evenly mixed up. Feel free to add more mayonnaise if you need to. Chill the savory potato salad for an hour, then serve it cold. Thanks for stopping by our site.
