Mike's Creamy Potato Egg Salad
Mike's Creamy Potato Egg Salad

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, mike's creamy potato egg salad. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Mike's Creamy Potato Egg Salad is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Mike's Creamy Potato Egg Salad is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have mike's creamy potato egg salad using 20 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Mike's Creamy Potato Egg Salad:
  1. Prepare ● For The Proteins
  2. Get 18 Egglands Best Eggs [use older eggs - they're easier to peel]
  3. Make ready ● For The Potatoes
  4. Get 3 Pounds Baby Creamer Potatoes [both red & white - left whole]
  5. Get ● For The Fresh Vegetables [all chilled & rough chopped]
  6. Take 1 EX LG Vidalia Onion
  7. Take 2 Green Onion Lengths [+ reserves for garnish]
  8. Make ready 1/3 Cup Red Onions
  9. Make ready 4 Stalks Celery [with leaves]
  10. Get 8 LG Claussens Dill Pickles [found in MKT refrigerated section]
  11. Make ready 1 Can LG Black Olives [halved]
  12. Take 1/3 Cup Fresh Parsley Leaves
  13. Make ready ● For The Cream Sauce [whisk well]
  14. Get 1 (30 oz) Jar Kraft Real Mayonnaise
  15. Take 1/2 tsp Fresh Ground Black Pepper
  16. Prepare 1/3 Cup Fresh Sour Cream
  17. Prepare 2 tbsp Yellow Mustard
  18. Prepare 1 1/4 Cup Whole Milk [more if needed]
  19. Take 1 tsp Celery Seed
  20. Prepare 1 tsp Celery Salt
Instructions to make Mike's Creamy Potato Egg Salad:
  1. Here's the bulk of what you'll need in steps #1 and #2.
  2. Additional ingredients needed.
  3. Rinse unpeeled baby potatoes well. Place in large pot and boil for 10 to 13 minutes.
  4. Boil your eggs by bringing room temp eggs to a steady boil. Turn off burner, cover pot and allow eggs to sit undisturbed for 18 minutes. At 18 minutes, immediately rinse your eggs in cold water to arrest the cooking process. About 10 minutes. Refill your pot with fresh cold water if needed. If any egg floats, throw it away.
  5. Drain your potatoes and allow them to cool a bit.
  6. Once cooled, slice all potatoes in half. Place in a large pot and again, allow to cool longer.
  7. In the meantime, chop your chilled vegetables and mix together well.
  8. Quite possibly the best chilled dill pickle brand ever! Definitely worth your money and seriously makes this dish! This is the only brand I'll ever use. In fact, if I don't have them on hand, I won't make the recipe it calls for.
  9. Peel and quarter your eggs. Allow them to cool covered.
  10. Gently mix all chopped vegetables and cooled eggs together.
  11. Mix your chilled cream sauce. Whisk well.
  12. Gently fold everything together in an extra large bowl. Refrigerate for 6 hours or longer stirring occasionally. I'll let mine sit for 24 hours.
  13. Garnish with fresh chives. Enjoy!

So that’s going to wrap it up for this special food mike's creamy potato egg salad recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!