July 24, 2018

Egg Salad and Potato



5 to 6 potatoes (ideally Idaho potatoes)

2 stalks celery

1 little onion

½ green pepper

¼ container sweet relish

½ container marvel whip

½ container mayonnaise

About six hard-bubbled eggs

2 Tbsp pimento

1 Tbsp mustard


Salt and pepper

My grandma doesn’t make her potato plate of mixed greens with something besides Idaho potatoes; possibly that is the reason hers taste such a great amount of superior to anything mine since I utilize whatever potatoes I have. Peel the potatoes, dice them, and put into bubbling salted water.

In another pot place eggs in the pot and cover with water.

I add salt to the water since it should help peel the eggs better.

Cook potatoes until the point that you can embed a fork however not breaking apart.

Deplete the potatoes and put in a bowl and set in the icebox to cool.

Then cleave your onion, celery and green pepper.

After your potatoes have cooled add the hacked vegetables to the bowl.

Run chilly water over the hard-bubbled eggs to chill them and evacuate the shells.

Slash half of the eggs and add to bowl.

Salt and pepper the blend.

At that point include the mayo, marvel whip and mustard alongside the sweet relish.

Combine every one of the fixings. In the event that it needs more serving of mixed greens dressing, add more to it as required.

Cut whatever remains of the hard-bubbled eggs and layer them over the serving of mixed greens.

Sprinkle the serving of mixed greens with paprika cover and refrigerate. The more it sits the better it taste the following day.


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