Ingredients
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12 -15 medium potatoes (any kind)
1 dozen hard-boiled egg
2 - 2 1/2 cups Hellmann's mayonnaise
1 sweet onion
1 tablespoon celery seed
salt & pepper
Preparation
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Peel and dice potatoes, Boil in salted water until tender.
Hard boil eggs, peel, chop. (obviously lol).
Finely chop onion.
*1-2 ribs of finely diced celery is nice, but was not in the original recipe.
A dash of garlic powder or garlic salt is nice too.
Judge the amount of Mayo to your taste and # of potatoes, but do add it until it is nice and creamy.
Mix all ingredients together when warm, serve fresh with-out chilling, if you can, it is good chilled too, but particularly creamy when warm-to room temperature.
It is also best to use the hardboiled eggs right after cooking, it's ok if they are slightly cooled from peeling, but best in this, if they are freshly cooked.
Most of the prep time is attributed to the peeling and chopping of the potatoes.
*Of course, because of the Mayo you won't want to leave it out too long.
I have also heard (unknown it it's true, but I never take the chance) not to serve anything that has Mayo in it, with Sterling Silver servers.
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