9 medium russet potatoes, peeled & cut in 1/2-1" cubes, I use small dutch potatoes, no peeling needed
2 celery heart stalks, diced
1 small green pepper, diced
20 sweet petite gherkins, I use diced pickle relish, drained
5 hard boiled eggs, peeled & sliced
3/4 c. cole slaw dressing, I use Kraft, but your choice
1/4 c. mayo
salt & pepper to taste
Scrub potatoes. Peel if needed. Chop into 1/2-1" pieces. Place in large pot of salted water and bring to a boil. Boil until fork tender. Not too hard, not too soft. Combine the eggs, pickles, green pepper, and celery in a large bowl. Season with salt and pepper. Drain cooked potatoes and place in refrigerator to cool. Once cooled, add to the egg mixture. Season with more salt & pepper. Add cole slaw dressing and mayo. Stir to combine. Add more salt & pepper, mayo and dressing to taste. Place in the refrigerator until ready to serve. Best if made a day ahead of serving.
No comments:
Post a Comment