Ingredients:
- 6 large potatoes (cubed)
- 4 hardboiled eggs (chopped)
- 3 celery sticks (chopped)
- ½ onion (chopped)
- 4 pickle cucumbers (chopped)
- ½ cup mayonnaise
- 1 Tbsp. mustard
- salt and pepper to taste
- red paprika (pinch)
Directions:
- Place the potatoes in a sauce pan and cover by about an inch with cold water adding a teaspoon of salt. Cover the pan and bring the water to a boil. Then reduce the heat to medium cooking for about 15 minutes. Drain, cool, peel and chop.
- Fill medium size pot with enough water to cover the eggs. Add 1 Tbsp. of salt, cover and bring to a full boil. Gently spoon in eggs, bring water back to a boil, cover and then cook for 12 minutes. When done, drain hot water and immediately run cold water over eggs, add ice to create ice bath to stop cooking process. Leave eggs in for 10 minutes to chill. Fill Egg Stripper with cold water up to a fill line, add 4 eggs, close and shake for 5 seconds. Chop.
- In a large bowl, combine the potatoes, eggs, celery, onion, pickles, salt, pepper, red paprika, mustard & mayonnaise. Mix together well and refrigerate until chilled.
• 3 celery sticks (chopped)
• ½ onion (chopped)
• 4 pickle cucumbers (chopped)
• ½ cup mayonnaise
• 1 Tbsp. mustard
• salt and pepper to taste
• red paprika (pinch)
Directions:
1. Place the potatoes in a sauce pan and cover by about an inch with cold water adding a teaspoon of salt. Cover the pan and bring the water to a boil. Then reduce the heat to medium cooking for about 15 minutes. Drain, cool, peel and chop.
2. Fill medium size pot with enough water to cover the eggs. Add 1 Tbsp. of salt, cover and bring to a full boil. Gently spoon in eggs, bring water back to a boil, cover and then cook for 12 minutes. When done, drain hot water and immediately run cold water over eggs, add ice to create ice bath to stop cooking process. Leave eggs in for 10 minutes to chill. Fill Egg Stripper with cold water up to a fill line, add 4 eggs, close and shake for 5 seconds. Chop.
3. In a large bowl, combine the potatoes, eggs, celery, onion, pickles, salt, pepper, red paprika, mustard & mayonnaise. Mix together well and refrigerate until chilled.