Recipe: Classic Potato Salad
- 6 hard boiled eggs
Few Extra Veggys:
- Purple onion
- Orange peppers
- celeryPeel and boil enough potatoes to fill your salad bowl.
- Rinse cooked potatoes under cold water and let cool. When cooled, put the potatoes back in the pot and chop them into roughly even sized pieces. Peel and chop 4 of the hard boiled eggs and add them to the pot. Chop the vegetables and add a little at a time until you have an even mix Add mayo a little at a time while mixing it into the salad.
- When you have the right consistency, sample and add salt to taste. For this salad I added a touch of louisiana sauce to give it a little zip. When ready, transfer salad to your bowl, peel and slice the remaining 2 eggs and place on top of the salad. Garnish with a little paprika if desired and you are ready to eat.
Number of servings (yield): 12
Meal type: snack
Culinary tradition: USA (General)