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Eggy Potato Salad

Vegetables

  • 6
    SERVES

Submitted by Sarah Fritschner

Ingredients

  • 6 medium potatoes (about 2 lbs)
  • 6 eggs
  • 1 C high-quality mayonnaise
  • 2 Tbsp vinegar or pickle juice
  • 1 1⁄2 tsp salt
  • 1 tsp sugar
  • 1⁄4 tsp ground black pepper
  • 2 ribs celery, diced

Directions

 

Longer days cause chickens to start laying again!

Put potatoes in a saucepan and cover with water. Bring to a boil over high heat. Reduce heat and simmer 25 minutes or until the potatoes are tender. Remove, drain and cool.

Put eggs in a small saucepan and cover them with water. Place uncovered on high heat and bring to a boil. Cover the pan and remove from heat. Let stand 20 minutes.  Rinse in cold water and peel.

In a large bowl, mix mayonnaise, vinegar, salt, sugar, and pepper. Peel potatoes and cut them into 1⁄2-inch (or so) cubes, adding them to mayonnaise mixture as you do. Chop eggs and add them. Add celery. Stir to coat all with mayonnaise mix.  Serves 6.

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