| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Potatoes | 6 | Servings | |
INGREDIENTS
| 8 | lg | Potatoes |
| 1/2 | c | Hellman's Mayoniase |
| 4 | Hard boiled eggs | |
| 1 | ts | Dijonaise or Gulden's spicy mustard |
| 1 | ds | Garlic powder |
| 1 | ds | Salt and pepper to taste |
INSTRUCTIONS
Wash, peel, cube potatoes, then boil in lightly salted water until tender. Chop hard boiled eggs (I use an egg slicer twice, by turning the first sliced egg). When potatoes are ready, rinse with cool water, but it is not necessary for them to be cold. Mix potatoes, eggs, mayonaisse, and mustard in medium bowl. Stir in salt, pepper and garlic powder. If needed, adjust mayoniasse and mustard amounts to taste. Variations: I use this same basic mayo, mustard, S&P, and garlic powder combination for all such salads: tuna, chicken, egg, pasta, etc. I don't add things like onions, celery, relish, etc., but do add meats to pasta salad. Another variation with the pasta salad is small salad shrimps. The eggs are also in my pasta salad, but not the tuna or chicken. Everyone seems to like them, yet they are really easy. Posted to MC-Recipe Digest V1 #643 by Nancy Berry <nlberry@prodigy.net> on Jun 11, 1997
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