Someone accused me of being a God fearing Southern Woman the other day after eating this. I think I may have perfected my deadly plan.
7-8 potatoes skinned boiled and cubed
6-7 eggs hard boiled and cubed
Place in large bowl.
(*Note: I make the significant other do this. Every time I boil an egg or a potato it sucks.)
In another bowl…
2 cups celery sliced thin like you are doing salsa
1 onion sliced thin again like salsa
In yet another bowl make Mayo soup…
1 30oz jar of Helman’s REAL mayo
4 tablespoons Cider vinegar
2 teaspoons sugar
3 teaspoons salt
2 tablespoons sweet pickle relish
Now dump the bowl of celery and onions into the Mayo soup mixture and stir it well so the flavor gets going.
Then next slowly add the potato and eggs into the Mayo soup mixture using a spatula CAREFULLY or the potatoes will die! Stir from the side into the middle gently.
Last get your bottle of French’s Yellow Mustard and drizzle over the top. Maybe a tablespoon or two at first and stir that in and get out the pepper grinder and add a little pepper and a little paprika.
The idea with these last three ingredients is you carefully add and adjust these till the salad turns slightly yellowish and slightly reddish and tastes just like deviled eggs. Who does not like deviled eggs?
Tags: Food, That's Not eBooks
K. Z. Snow wrote,
Teddy, do you use red or russet taters? Or doesn’t it matter?
Link | July 5th, 2009 at 3:26 pm
TeddyPig wrote,
I like Yukon Golds myself.
Link | July 5th, 2009 at 3:48 pm
AnneD wrote,
This better work, Mr. Pig. I’m staking dinner on this recipe :)
Link | July 6th, 2009 at 3:49 pm
AnneD wrote,
Or, maybe that should be “steaking” dinner on it :)
Link | July 6th, 2009 at 3:55 pm
TeddyPig wrote,
I made macaroni salad yesterday using this recipe.
Link | July 6th, 2009 at 4:14 pm
Ally Blue wrote,
Ooooooh, my sweet FSM, this does sound yummy. I might have to copy you and try with macaroni salad since I’m more a fan of that than potato salad :)
Thanks for sharing!
Link | July 6th, 2009 at 4:47 pm
TeddyPig wrote,
Well then swap the potatoes for four cups of dried macaroni which has to be cooked of course. I also added two tablespoons of dill relish with the two tablespoons of sweet relish. and a couple of small cans of drained sliced olives.
The problem with Macaroni is it sucks up everything and well, makes it blander. That is why I add dill and sweet relish and chunk it up a little more with the olives and be more generous with the mustard.
Link | July 6th, 2009 at 4:56 pm