Potato Salad

01.©TracyLandry.Potatosalad.DSC_8514

  • 10-12  red potatoes diced and peeled (figure 1&1/2 to 2 potatoes per person)
  • 6 eggs
  • 3 heaping tbs. mayonnaise
  • 1 – 2 tsp mustard
  • cup of tap water
  • salt and pepper to taste

Place eggs in a medium – large pot ,  add water to the eggs and add enough to cover about 2 inches above the eggs.  Place pot on stove over a high fire.  Boil with a rolling boil for about 5 minutes then gently add potatoes to the boiling water.  Continuing boiling eggs and potatoes for 8-10 minutes or until potatoes or cooked.  Remove and drain.  Set eggs and Potatoes on a flat tray and allow to cool to room temperature.  DO NOT RINSE POTATOES.  In a Mixing bowl, place 4 of the egg yolks in bowl and smash with a fork.  Add Mayonnaise and Mustard to the yolks and mix well.  Add tap water a little at a time to mixture until the mixture starts to lose the yellow tint and starts to take on a whiter tint.  Salt and Pepper to taste.  Add in the rest of potatoes and chop the remaining two eggs into the mixture and stir all together.  Enjoy! 

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