INGREDIENTS:
- 2 lbs white potatoes
- 2 hard boiled eggs
- 1 ½ cup Mayo
- ½ tsp yellow mustard
- 1 tsp finely crushed garlic
- ½ tsp celery salt
- ½ tsp black pepper
- Salt to taste (I used about ¼ tsp)
- Paprika to garnish
INSTRUCTIONS:
- Peel and cube potatoes, about ½ inch cube then place in large pot with cold water. Over high heat, bring to a boil and cook until fork tender. Strain then place into a bowl and add garlic then stir gently. Let potato cool for about 15 minutes before adding the mayo mixture.
- In a small bowl add mayo, mustard, celery salt and black pepper and stir to combine. Peel and finely chop boiled eggs. Add chopped eggs and mayo mixture to cooled potato and stir to coat; add (regular salt, not celery) salt as needed. Sprinkle paprika over top, cover and refrigerate for at least 2 hours before serving.
Source: Jehan Can Cook
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