KATHY'S HOME & GARDEN TIPS - SUMMER SALAD RECIPES
Eggy Potato Salad
4 lbs Idaho Potatoes
8 Hard boiled Eggs
1 cup chopped celery
½ cup chopped onion (sweet preferably)
½ to 1 cup Miracle Whip (substitute mayo if you prefer)
11/2 teaspoons salt
½ teaspoons freshly ground pepper
1 teaspoon celery seed
2 tablespoons yellow mustard
Cook potatoes whole in their skin in plenty of water. Cook until tender. take them off the heat before you think they are done.
Rinse in cold running water until they are cool. Chop into ½ in. pieces.
Spread out on a paper towel covered cookie sheet. Put in the fridge. This will chill and take out the excess water from the potatoes.
Hard Boiled Eggs
The easiest way I've found is to put eggs in one layer in a heavy pot. Cover with water one inch over the eggs. Bring to a boil. Cover and shut off the heat. Use extra large eggs and let them sit for 18 minutes. 16 for large and 20 for jumbo. Immediately plunge into cold running water. Peeling success is dependent on this! Also use eggs that are at least a week old.
Halve the eggs and place on a sheet like you did with the potatoes.
Combine all ingredients except mayo. Start with the half cup. Stir well. Add more as needed, but leave a little drier than you would like. Chill for at least four hours. Check for proper consistency, add more mayo if necessary.
Enjoy your summer salad!
KATHLEEN WEAVER-ZECH & DEAN'S TEAM CHICAGO
