This is not a diet conscious recipe and I do not apologize. I feel after a hard work week or a weekend barbecue with friends, there is no reason why you shouldn't indulge in such a delicious recipe.
I can not think of a better way of using up all those Easter eggs and serve this at your next barbecue and you will be the hit of the party.
Ingredients
5 pounds of russet potatoes
1 medium onion
1/2 cup dill pickles (I prefer claussen kosher dill)
1/4 cup of pickle juice
8 boiled eggs
3 cups mayonnaise
1 tablespoon yellow mustard.
2 teaspoon salt
1 teaspoon cracked black pepper
sweet paprika
Potato & Eggs
Peel your potatoes and then place them in a bowl of cold water. Set aside. In a sauce pan, place 8 eggs. Add enough cold water, so the water covers your eggs. Bring to a boil on high heat.
Boil for 4 minutes. After 4 minutes are up, cover and take the pan off the heat for 10 minutes.
After 10 minutes are up, take your cover off, drain your eggs and let them cool in a ice bath.
Cut Taters
Cover with cold water. Turn your burner on high and bring to a boil.
Boil on high for 15 minutes.
Drain your potatoes in a colander.
As in nature, all potatoes are not created equal...
Just try to make each piece the same size, the best you can, it will be just fine.
Peel & Chop
Finely dice your onions and pickles. Set aside in a 'big' mixing bowl. Pour your kosher salt over the onions and pickles.
When your potatoes are done, pour your 'drained' (hot) potatoes over your pickles and onions.
In a small mixing bowl add mayonnaise, mustard, pickle juice, cracked black pepper.
Mix until well incorporated. Place a cover on top of both bowls and set them both in the refrigerator for thirty minutes.
Peel your eggs. Take six of your eggs, cut them in quarters and then dice roughly. Place your diced eggs in a bowl, cover and set in your refrigerator.
Take one egg slice it, place it on a saucer, cover and put in the refrigerator. If you mess up with this egg, you have a extra boiled egg to cut up. If you don't need the extra egg then just eat it, they are good for you.
Peel & Chop
When your potatoes are done, pour your 'drained' (hot) potatoes over your pickles and onions.
In a small mixing bowl add mayonnaise, mustard, pickle juice, cracked black pepper.
Mix until well incorporated. Place a cover on top of both bowls and set them both in the refrigerator for thirty minutes.
Peel your eggs. Take six of your eggs, cut them in quarters and then dice roughly. Place your diced eggs in a bowl, cover and set in your refrigerator.
Take one egg slice it, place it on a saucer, cover and put in the refrigerator. If you mess up with this egg, you have a extra boiled egg to cut up. If you don't need the extra egg then just eat it, they are good for you.
Put it All Together
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After your potatoes and eggs are cooled, add your mayonnaise mixture, diced eggs and mix well. After it is well incorporated, cover and place in your refrigerator. For two hours.
Two hours later, take your potato salad out of the refrigerator, mix well and spoon into your serving bowl.
Make it Look Pretty
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Place your egg slices on top of your potato salad. Lightly spinkle with sweet paprika (optional).
Now, all you have to do is, dig in!
This would be a wonderful dish to serve next to some barbecue on Super Bowl Sunday...
Super Bowl XXVII: Football, Food, Fun and Yes, Pranks!
Try it next to a delicious...
Club Sandwich
All photographs are the property of Denise O. Do not use unless you get 'my' written permission. All written material is owned by Denise O, it will not be 'used' (sharing my article is different, it is acceptable and appreciated) without 'my' written permission. Just keeping it real folks.:)
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