colleenmomof2
Well-known member
Made a partial batch for Sunday dinner and once again, outstanding! MY TIPS! I steamed eggs for hard boiled (14 min.) at the same time as I steamed red potatoes in microwave (10 min.). Chopped the green onions and mixed with the sauce. Sauce will taste salty but the salt will flavor (be absorbed by) the potatoes as it cools. Don't add extra celery seeds - more is not better smileys/wink.gif Cut the potatoes into chunks as hot as you can handle, dolloping with some sauce as you complete each potato layer stirring gently to coat potatoes. Finish by adding remaining sauce and egg wedges. Stir gently to combine all. Serve warm, at room temp or slightly cold. Refrigerate remainder - if there is any - and microwave slightly to serve when taken from fridge. Colleen
"To Die For" Room Temperature Potato Salad
4 hard boiled eggs, chilled
3 1/2 lbs. red skinned potatoes - size B
1/3 cup sliced green onion, about 1 bunch
1 cup heavy duty mayo (1-1/4 cup regular mayo)
1 1/2 tsp celery seed
1 to 1-1/2 tsp salt
1. Hard boil eggs, crack, peel and chill.
2. Steam same sized potatoes until a skewer just penetrates potatoes (cooked through but just done) - hold potatoes above salted water over low simmer for 45-60 minutes, depending on potato size, if whole or cut into chunks. Let cool and dry in colander or on paper towels until still very warm but you can handle potatoes.
3. While potatoes are cooling, slice green tops of green onions into 1/8" slices and dry on paper towel. Mix mayo, celery seeds and salt in measuring cup.
4. Once potatoes are just cool enough to handle - still very warm - break or chop into different sized pieces in large size serving or storage bowl - some bite sized and some larger.
5. Slice each egg lengthwise into 8 strips. Sprinkle evenly over top of warm potatoes along with the green onions.
6. Distribute mayo mixture in spoonfuls across the top of the potato mixture. Very gently stir to combine. Serve.
7. Refrigerate remaining potato salad. Lightly rewarm a serving size portion of potato salad in the microwave before serving - or eat it chilled!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=172405
"To Die For" Room Temperature Potato Salad
4 hard boiled eggs, chilled
3 1/2 lbs. red skinned potatoes - size B
1/3 cup sliced green onion, about 1 bunch
1 cup heavy duty mayo (1-1/4 cup regular mayo)
1 1/2 tsp celery seed
1 to 1-1/2 tsp salt
1. Hard boil eggs, crack, peel and chill.
2. Steam same sized potatoes until a skewer just penetrates potatoes (cooked through but just done) - hold potatoes above salted water over low simmer for 45-60 minutes, depending on potato size, if whole or cut into chunks. Let cool and dry in colander or on paper towels until still very warm but you can handle potatoes.
3. While potatoes are cooling, slice green tops of green onions into 1/8" slices and dry on paper towel. Mix mayo, celery seeds and salt in measuring cup.
4. Once potatoes are just cool enough to handle - still very warm - break or chop into different sized pieces in large size serving or storage bowl - some bite sized and some larger.
5. Slice each egg lengthwise into 8 strips. Sprinkle evenly over top of warm potatoes along with the green onions.
6. Distribute mayo mixture in spoonfuls across the top of the potato mixture. Very gently stir to combine. Serve.
7. Refrigerate remaining potato salad. Lightly rewarm a serving size portion of potato salad in the microwave before serving - or eat it chilled!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=172405