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KATHY'S HOME & GARDEN TIPS - DELICIOUS FESTIVE POTATO SALAD FOR THE 4TH

Nothing says Fourth of July like outdoor picnics and my favorite, potato salad.  This is my best recipe for the yummy delight.

Egg 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)

1 ½ 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 just tender. Actually take them off the heat before you think they are done. Rinse in cold running water until they are cool. Chop into ½ inch 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. I usually use extra large eggs and let them sit for 15 minutes. 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. Slice eggs and combine all ingredients except mayo. Start with the half cup. Stir well. Add more as needed, but leave it a little drier than you would like. Chill for at least four hours. Check for proper consistency, add more mayo if necessary. 

KATHLEEN WEAVER-ZECH & DEAN'S TEAM CHICAGO

Posted: Wednesday, July 03, 2013 2:40 PM by Dean's Team

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