The amount you make is up to you! Shopping list:
Little red potatoes (2-3lbs), or any other small potato (Yukon gold, fingerling, etc) other than baking potatoes (Russet) Eggs (2-3) Hellman’s mayonnaise Dijon mustard Gulden’s yellow deli mustard White pepper (finely ground) Apple cider vinegar Worcester sauce Italian flat leaf parsley (finely chopped) Salt
**I made this recipe up as I was going along and was so surprised about how easy and yummy it turned out that I decided to share it with you. But unfortunately, because I made it up with pantry ingredients I had on hand, I have no idea about the quantities for you to buy and use….so sorry! If you taste as you go, and alter as needed, it will get your creative cooking juices flowing! One thing I did notice about this recipe was it tasted best while the ingredients were still warm, right after it was made and as the days passed the “leftovers” were not nearly as yummy as when at peak of freshness.
What & how to do it:
Step #1: Put a large pot of water up to boil for your potatoes. Don’t forget to salt the water just as its coming to a boil, it really does add flavor to your cooked food. I was careful not to cook the potatoes into mush; I pulled them out of the boiling water while they still had some “bite,” so the salad didn't turn into mashed potatoes.
Step #2: Put a smaller pot up to boil for your eggs. They can finish up at medium, or if you prefer hard, either is fine, just not soft boiled.
Step #3: When the eggs are done to your liking, put them aside (as the potatoes may still be cooking) and let them cool off just a bit, then peel.
Step #4: Assembling the binder/sauce:
-Put your peeled, cooked eggs in a large enough bowl (or Tupperware) that can accommodate your potatoes once they are also ready.
-You will essentially start the base of your “sauce” as if you are making egg salad. Add as much mayo as you like, per your taste, and really mash up the eggs and mayo into a fine mixture; it's not meant to be chunky. Then just go down the list of ingredients and add them in to the egg mixture as per your own personal taste. At this point, your egg salad will become a real sauce.
-Put in your boiled potatoes and mix up really well. Voila! That’s it, just that easy!
I hope you enjoy! Jane