Ingredients
Smaller batch
1 pound of red potatoes
3 large eggs
1/8 cup of onions (diced fine)
½ cup of Blue Plate mayonnaise
1 level teaspoon salt
1 level teaspoon black pepper
Larger batch
5 pounds of red potatoes
15 large eggs
about ¾ cup of onions (diced fine)
2 & ½ cup of Blue Plate mayonnaise
1 level tablespoon salt
1 level tablespoon black pepper
Directions
1. Rinse the potatoes, then place them in a pot and pour enough water in the pot to totally submerge the potatoes. (NOTE: Do not remove the skin from the potatoes.) Now, place the pot on a burner and turn heat to high. Bring the potatoes to a boil and continue to boil until they are tender. NOTE: This step may take 45 minutes to an hour.) Here are three tips to ensure your potatoes are tender. ONE: Insert a sharp knife in a potato or two. When the knife slides in (like butter) smooth, the potatoes are tender. TWO: When the potato skin begins to split, they are ready. THREE: Using a thermometer, check the internal temperature of a potato or two. When the temperature nears 200 degrees Fahrenheit, they should be ready.
2. When the potatoes are boiled, drain the water and allow them to cool. Then, remove the skin and dice potatoes. Place the diced potatoes in a large bowl.
3. While the potatoes are boiling, place the eggs in a pot and pour enough water in the pot to totally submerge the eggs. Now, boil, cool and peel the eggs.
4. After you finishing dicing the potatoes, use an egg slicer and slice the eggs. Allow the slices to fall on top of the diced potatoes.
5. Add the onions, mayonnaise, salt and black pepper, then, thoroughly mix the ingredients.
6. Taste test, then, add more salt, pepper or mayonnaise if needed.
A few notes:
1. When making the smaller batch of potato salad, you may want to start off with ½ teaspoon of salt and ½ teaspoon of black pepper. After mixing, taste, then, add more salt and pepper if needed.
2. Notice where I list the ingredients for the 5 pound batch, the salt/pepper to potato ratio is less than the 1 pound recipe. Again, after you add the ingredients, add a little more, salt, pepper or mayonnaise if needed.
3. A factor to consider when using this recipe is you will loose some potatoes when removing the skin. The same may be true for the eggs, so this is something to consider when adding the salt, pepper and mayonnaise.
4. If you encounter a problem with any of my recipes, please e-mail me.
Smaller batch
1 pound of red potatoes
3 large eggs
1/8 cup of onions (diced fine)
½ cup of Blue Plate mayonnaise
1 level teaspoon salt
1 level teaspoon black pepper
Larger batch
5 pounds of red potatoes
15 large eggs
about ¾ cup of onions (diced fine)
2 & ½ cup of Blue Plate mayonnaise
1 level tablespoon salt
1 level tablespoon black pepper
Directions
1. Rinse the potatoes, then place them in a pot and pour enough water in the pot to totally submerge the potatoes. (NOTE: Do not remove the skin from the potatoes.) Now, place the pot on a burner and turn heat to high. Bring the potatoes to a boil and continue to boil until they are tender. NOTE: This step may take 45 minutes to an hour.) Here are three tips to ensure your potatoes are tender. ONE: Insert a sharp knife in a potato or two. When the knife slides in (like butter) smooth, the potatoes are tender. TWO: When the potato skin begins to split, they are ready. THREE: Using a thermometer, check the internal temperature of a potato or two. When the temperature nears 200 degrees Fahrenheit, they should be ready.
2. When the potatoes are boiled, drain the water and allow them to cool. Then, remove the skin and dice potatoes. Place the diced potatoes in a large bowl.
3. While the potatoes are boiling, place the eggs in a pot and pour enough water in the pot to totally submerge the eggs. Now, boil, cool and peel the eggs.
4. After you finishing dicing the potatoes, use an egg slicer and slice the eggs. Allow the slices to fall on top of the diced potatoes.
5. Add the onions, mayonnaise, salt and black pepper, then, thoroughly mix the ingredients.
6. Taste test, then, add more salt, pepper or mayonnaise if needed.
A few notes:
1. When making the smaller batch of potato salad, you may want to start off with ½ teaspoon of salt and ½ teaspoon of black pepper. After mixing, taste, then, add more salt and pepper if needed.
2. Notice where I list the ingredients for the 5 pound batch, the salt/pepper to potato ratio is less than the 1 pound recipe. Again, after you add the ingredients, add a little more, salt, pepper or mayonnaise if needed.
3. A factor to consider when using this recipe is you will loose some potatoes when removing the skin. The same may be true for the eggs, so this is something to consider when adding the salt, pepper and mayonnaise.
4. If you encounter a problem with any of my recipes, please e-mail me.
