Recipe of Super Quick Homemade Mike's Creamy Potato Egg Salad

Hey everyone, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Prepare Quick Mike's Creamy Potato Egg Salad. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mike's Creamy Potato Egg Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Creamy Potato Egg Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mike's Creamy Potato Egg Salad is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mike's Creamy Potato Egg Salad estimated approx 30 Minutes.

To get started with this recipe, we have to prepare a few components. You can cook Mike's Creamy Potato Egg Salad using 20 ingredients and 13 steps. Here is how you cook that.

What a wonderfully delicious, creamy, crispy and chilly side dish to serve at your family or neighborhood function this Memorial weekend! My students will be taking this quadrupled recipe in to our local Veterns Center tomorrow morning. Excellent work kiddos! Stellar in fact! I couldn't be more proud of all of you!

Ingredients and spices that need to be Get to make Mike's Creamy Potato Egg Salad:

1. ● For The Proteins
2. 18 Egglands Best Eggs [use older eggs - they're easier to peel]
3. ● For The Potatoes
4. 3 Pounds Baby Creamer Potatoes [both red & white - left whole]
5. ● For The Fresh Vegetables [all chilled & rough chopped]
6. 1 EX LG Vidalia Onion
7. 2 Green Onion Lengths [+ reserves for garnish]
8. 1/3 Cup Red Onions
9. 4 Stalks Celery [with leaves]
10. 8 LG Claussens Dill Pickles [found in MKT refrigerated section]
11. 1 Can LG Black Olives [halved]
12. 1/3 Cup Fresh Parsley Leaves
13. ● For The Cream Sauce [whisk well]
14. 1 (30 oz) Jar Kraft Real Mayonnaise
15. 1/2 tsp Fresh Ground Black Pepper
16. 1/3 Cup Fresh Sour Cream
17. 2 tbsp Yellow Mustard
18. 1 1/4 Cup Whole Milk [more if needed]
19. 1 tsp Celery Seed
20. 1 tsp Celery Salt

Steps to make to make Mike's Creamy Potato Egg Salad

1. Here's the bulk of what you'll need in steps #1 and #2.
2. Additional ingredients needed.
3. Rinse unpeeled baby potatoes well. Place in large pot and boil for 10 to 13 minutes.
4. Boil your eggs by bringing room temp eggs to a steady boil. Turn off burner, cover pot and allow eggs to sit undisturbed for 18 minutes. At 18 minutes, immediately rinse your eggs in cold water to arrest the cooking process. About 10 minutes. Refill your pot with fresh cold water if needed. If any egg floats, throw it away.
5. Drain your potatoes and allow them to cool a bit.
6. Once cooled, slice all potatoes in half. Place in a large pot and again, allow to cool longer.
7. In the meantime, chop your chilled vegetables and mix together well.
8. Quite possibly the best chilled dill pickle brand ever! Definitely worth your money and seriously makes this dish! This is the only brand I'll ever use. In fact, if I don't have them on hand, I won't make the recipe it calls for.
9. Peel and quarter your eggs. Allow them to cool covered.
10. Gently mix all chopped vegetables and cooled eggs together.
11. Mix your chilled cream sauce. Whisk well.
12. Gently fold everything together in an extra large bowl. Refrigerate for 6 hours or longer stirring occasionally. I'll let mine sit for 24 hours.
13. Garnish with fresh chives. Enjoy!

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So that's going to wrap it up for this exceptional food Recipe of Speedy Mike's Creamy Potato Egg Salad. Thank you very much for reading. I'm confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!