This recipe is from John’s book “Best Big Easy”. Here is the introduction to the recipe.
“Sometimes great marriages happen in the kitchen. Such was the case when we introduced my egg salad to my wife’s potato salad. A match made in heaven!”
3 pounds Yukon Gold Potatoes
8 Eggs
1 1/4 cup Mayonnaise
1/4 cup White Wine Vinegar
1/4 cup Sweet Pickle Relish
2 tablespoons Creole Mustard
1 Onion, minced
1 stalk Celery, minced
3 Green Onions, chopped
1 clove Garlic, minced
Salt and Pepper
Put the potatoes in a large heavy-bottomed pot and add salted water to cover by two inches. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 30 minutes. Drain and cool. When the potatoes are cool enough to handle, use a small knife to remove the skin. Roughly chop the potatoes into large chunks.
While the potatoes are cooking, put the eggs in a saucepan, cover with water, and bring to a boil over high heat. Cover the pan and immediately remove from the heat. Let the eggs sit in the hot water for 5-7 minutes. Place the pot in the sink under the faucet and let cold water run until the eggs have cooled enough to handle. Peel and roughly chop the eggs.
For the dressing, whisk together the mayonnaise, vinegar, relish, and mustard in a small bowl until well combined. Add the onions, celery, green onions, and garlic and stir well.
Combine the potatoes and eggs in a large serving bowl. Add the dressing and toss to combine. Season with salt and pepper and refrigerate until ready to serve.
Enjoy!!!
Good Cooking, Good Eating and Good Living!!!
