southern egg potato salad recipe
Gently stir potatoes celery onion relish and egg whites into mayonnaise mixture until well coated. In a large mixing bowl add mayonnaise yellow mustard chopped pickles sugar apple cider vinegar and garlic powder.
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Next toss in the celery and onion.
. Coarsely chop egg whites. If desired top with a few sliced eggs and a sprinkle of paprika. Taste for seasoning and add the last 12 teaspoon of salt a little at a time.
Boil potatoes until very tender about 10-12 minutes. Gently stir in to the potato salad. This step makes your potato salad even creamier and ensures that the potatoes soak up more of the mayonnaise mixture.
Once the water is boiling drop the potatoes into the water and boil until just barely fork tender. While the potatoes are cooking combine the mayonnaise mustard onion pickles pickle juice hard-boiled eggs and salt and pepper in a large bowl and mix well. Bring to a boil over medium-high heat.
Drain and transfer the eggs to a bowl of ice water until cool about 5 minutes. Transfer eggs to ice water to chill for 5 minutes. Drain and set aside.
When the potatoes are cooled down enough to handle but still warm peel using a paring knife. Bring a pot of water to a boil with a little bit of salt. Or you can make hard boiled eggs in the oven or Instant Pot hard boiled eggs for the perfect hard boiled egg.
Peel the potato skin off place them into a large bowl then cut the potatoes in chunks. Add the potatoes to the mixing bowl. Stir gently to combine.
Add the onions celery mustard relish and mayonnaise and stir gently to combine. In a large bowl mash together egg yolks with a fork until crumbly. Place the large eggs in a pot of water.
When the water comes to a rolling boil reduce the heat to low and simmer uncovered for 1 minute. Taste and season with the desired amount of kosher salt and black pepper. Cut potatoes in half.
Bring to a boil. Combine mayo mustard diced dill pickles apple cider vinegar sugar celery seed salt and pepper. Add potatoes and stir to coat completely.
In a large mixing bowl add mayonnaise yellow mustard chopped pickles sugar apple cider vinegar and garlic powder. Dice or crumble the boiled eggs then add them into the bowl with the potatoes. Drain the potatoes place in large mixing bowl.
Taste and add salt and pepper as desired. Add the cooked potatoes and fold in. Add water to cover.
Place potatoes in boiling water boil until tender. Slice 5 of the hard boiled eggs. Wash peel and cube the potatoes.
Cover and refrigerate for up to 24. Cover eggs with water in a saucepan bring to a low boil let boil slowly for 5 minutes. Wash potatoes and quarter.
Remove from heat and COVER and let stand for 20 minutes. Whisk together the mayonnaise sour cream mustard vinegar salt and pepper in a large bowl. Place the potatoes in a large pot and cover with water by 1 inch.
Add the potatoes to the mixing bowl along with the diced hard-boiled eggs green onions and celery. You may not need all of it. Bring to a boil.
Add eggs onions and pickles. Stir in mustard celery seed and mayonnaise. Stir in mayonnaise mustard 1 tablespoon water vinegar salt ¼ teaspoon pepper and paprika until smooth.
In a large pot boil potatoes with enough water to cover and boil potatoes just until tender about 15 minutes. Cook uncovered until tender 10-15 minutes. Place potatoes in a large saucepan.
To open the Instant Pot lid move the valve to venting and manually release any remaining pressure if applicable. In a large bowl stir together mayonnaise mustard pickle relish garlic powder sugar and vinegar. Boil the potatoes until they are nice and fork tender once done drain the water and let cool.
8 - 12 minutes Once cooked drain the potatoes and rinse with cold water to stop the cooking process then rinse off extra starchy water. Drain the potatoes and let them cool in a single layer on a sheet tray or plate. Season with salt and pepper.
Add the mustard mayonnaise sugar salt and pepper to the bowl and set the bowl aside. Remove from heat and let stand covered for 5 minutes. Garnish with a dash of paprika.
Taste and add salt and pepper as desired. Peel and rinse the eggs and chop into 12 pieces. Grate eggs into a medium mixing bowl and add mayonnaise relish mustard sugar lemon juice salt pepper and hot sauce.
When the cooking time for the eggs is finished allow a natural pressure release for at least 5 minutes. Soul food potato salad is a southern potato dish black people take very very seriously. Drain when done and place in a bowl to chill in the refrigerator.
Grate eggs into a medium mixing bowl and add mayonnaise relish mustard sugar lemon juice salt pepper and hot sauce. Drain and transfer the eggs to a bowl of ice water until cool about 5 minutes. Bring the water to a boil and cook until the potatoes are fork tender about 12 to 15 minutes.
Cover and chill until ready to serve. Fold in eggs celery and green onions. 2 tablespoons kosher salt 4 pounds Yukon Gold potatoes.
Reduce the heat to a simmer and continue to cook for 7 minutes.
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