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Creamy Potato Salad Recipe

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This recipe for Creamy Potato Salad, by , is from Rebekah's Cookbook, 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!

Rebekah Malina


4lbs potatoes
8 hard boiled eggs, grated
1 tbsp white vinegar
1/2 tsp ground black pepper
2 tsp seasoned salt or adobo
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp sugar
1/4 cup onion, finely diced
1 1/2 cup mayonnaise
1-2 tsp yellow mustard

Peel and chop potatoes into small 2in pieces. Boil 15+ minutes until cooked, but still firm. Drain and let cool completely
Boil eggs for about 18 minutes. Let cool. Peel, and grate egg, set aside.
Add egg to a deep bowl, pour vinegar over and gently stir. Add cooled potato on top of egg, Add onions and seasonings. Toss gently. Taste and adjust seasonings.
Add mayonnaise and yellow mustard.Toss to coat completely.
Spoon into a dish and refrigerate a few hours or overnight.
Garnish with paprika or cayenne pepper before serving.

Personal Notes:
Personal Notes:
Eggs may be chopped instead of grated. Hellmann's brand mayonnaise is preferred for this recipe. Red potatoes are creamier and will work well in this recipe, even though russet potatoes were used.




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