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Eggy Potato Salad Recipe

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This recipe for Eggy Potato Salad is from Lynn's Family Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6-8 medium new potatoes
3 hard-boiled eggs
3 ribs celery
Handful chives, finely chopped

Dressing:
1/4 c. fresh basil, finely chopped
1/8 c. Ranch dressing
1/8 c. mayonnaise
1 tsp. Dijon mustard
Salt and pepper to taste

1/2 tsp. sweet paprika

Directions:
Directions:
Cover potatoes with salted water in medium saucepan, bring to boil and cook until tender, about 20 minutes. Cool in cold water. Cut into 1 inch cubes. You can use small potatoes if you like, in which case just cut them in half. Chop celery into fine dice. Combine potatoes, celery and chives in large bowl.

Whisk together dressing ingredients. Thin with a bit of milk if the dressing is too thick. Add to potato mixture.

Peel and chop or slice eggs, and gently stir into salad. You can reserve a few slices for the top for decoration. Sprinkle with paprika and serve.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Des tells me that he has come to like this salad after many years of hating it.

 

 

 

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