Ada’s Potato Salad

potato-salad-ck-263953-lYou can eat this potato salad cold or warm.  4-5 servings

 5 Idaho potatoes, peeled and cubed

2 boiled eggs, separate the yolks from the whites

Seasoned salt

Sweet Pickle Relish

¾ cup Blue Plate Mayo

Tartar sauce

Lemon juice

¼ cup chopped onion, optional

 5 regular Idaho potatoes – not bakers – regular size.  Peel and cube in pot of water, boil until tender.  Drain and add to a bowl.  While the potatoes are hot, break up with a fork lightly – you want them sort of chunky. 

 Now here is where you have to use the amount you like.  Add sweet pickle relish, seasoned salt, 2 egg whites chopped (save the yolks). 

In a separate bowl, mash the 2 egg yolks, add approx ¾ cups mayo (we use Blue Plate), 1 squirt tarter sauce (it comes in a squirt bottle), small amount of chopped onion – about ¼ cup (onions get stronger each day),  and 1 teaspoon lemon juice.  Pour this mixture into the potatoes, relish and egg whites.  Mix lightly – you don’t want to mash your potatoes.

 HELPFUL HINT:  When you have boiled eggs in a dish and refrigerate the dish – you put lemon juice so that it won’t smell funky when you open it up the next time.

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Filed under Celebration, Holiday, Salad, Spring, Summer

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