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Ingredients
| russet potatoes: 7 whole potatoes |
| celery: 3 stalks (diced) |
| green onions - spring or scallion (chopped): 1/2 cup |
| red bell pepper (chopped): 1/3 cup (diced) |
| eggs: 3 (hard-boiled) |
| regular mayonnaise: 1 cup |
| 2% milk: 1/4 cup |
| yellow mustard: 1 1/2 tsp |
| salt: 2 tsp |
| black pepper: 1 tsp (or to taste) |
| paprika: 1 tsp |
Potato 'n Egg Salad
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
9 serving(s)
Tags
- Peel potatoes, cut into 1 inch cubes and boil until tender. Cool in refrigerator for 1 hour.
- Once cooled, place potatoes in large bowl. Add chopped celery, green onion and red pepper.
- Shell eggs and chop coarsely (each into about 8 sections). Add to potatoes and veggies.
- In small bowl, whisk together mayonnaise, milk, mustard, salt, pepper and paprika.
- Combine mayonnaise mixture with potatoes until ingredients are well mixed.
- Note: The amount of mayo can be reduced or increased depending on preference.