"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Deli Potato Salad with Egg Recipe

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This recipe for Deli Potato Salad with Egg, by , is from THE SEGUIN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Holly Granquist
Added: Tuesday, August 11, 2009


2 1/2 lb salad potatoes, scrubbed
1 red onion, finely chopped
2-3 celery sticks, finely chopped
4-6 T chopped fresh parsley
15-20 pimento-stuffed olives, halved
3 hard boiled eggs, chopped
1/4 T extra virgin olive oil
4 T win vinegar
1-2 T mild or wholegrain mustard
celery seeds to taste
3/4 - 1 cup mayo

Cook the potatoes in a pan of salted boiling water until tender, drain. Return to the pan and leave for 2-3 minutes to cool and dry. When the potatoes are cool enough to handle but still very warm, cut them into chunks or slices and place in salad bowl. Sprinkle potatoes with salt,pepper, then add onion, celery, parsley, olives and the chopped eggs. In a pitcher, combine the olive oil, vinegar, mustard, celery seeds. Pour over the salad and toss to combine. Add enough mayo to bind the salad together. Chill before serving, sprinkle with a little paprika.




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