Holiday Bliss Potato Salad
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
42
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
6
Eggs1 cup
Onion (chopped)1 cup
Celery (chopped)2 tbsps
Pickle Relish (jarred, drained)3 cup
Mayonnaise2 tbsps
Lemon Juice2 tbsps
Salt1 cup
Green Onion (chopped)Directions:
1
Put the eggs in a saucepan, with water to cover, and add a pinch of salt
2
Cover and bring to a boil over medium heat
3
Remove the saucepan from the heat and allow it to sit for 10 minutes
4
Remove the eggs from the water and shock in an ice bath until cool
5
Peel and chop the eggs on a cutting board and put into a medium bowl
6
Set aside
7
Add the potatoes to a medium pan and cover with water
8
Bring to a boil over medium heat and cook the potatoes until fork tender, about 10 to 15 minutes Drain and cool the potatoes on a sheet tray
9
In a large serving bowl mix together the onion, celery, relish, mayonnaise, lemon juice, salt, green onions and parsley
10
Add eggs and cooled potatoes
11
Toss together and add black pepper, to taste