Luffie's Potato Salad
by Christine Noyb
serves: 6
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I usually do extra to send some home with my grown kids :)
I find it easier to leave on the potato skin and peel them when cooked and cooled. |
Ingredients: |
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10 lbs |
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Potatoes |
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1 bunch |
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Radishes |
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2 bunches |
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Green Onions |
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12 large |
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Eggs |
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1 tbsp |
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Dijon Mustard |
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1/4 cup |
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vinegar |
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1 tbsp |
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Mrs Dash Seasoning |
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1 tsp |
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Black Pepper |
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2 tsp |
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Salt |
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2 cups |
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Real Mayonaise |
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1/4 cup |
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Ranch Dressing |
Directions: |
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Large stock pot filled with water. Scrub and cook potatoes whole with their skin until cooked through. I generally add eggs for the last 10mins of cooking to save on pots.
Cool/peel potatoes and eggs under cold water. Chop potatoes into bite size chunks into the biggest bowl you own. Use a box grater and grate eggs and radish into the potato salad. Chop green onions add to salad.
Whisk together the next 7 ingredients making a dressing. You will need to adjust the amount of mayonaise according to your taste. I start with 1.5 cups and add the extra half cup only if needed.
Salad is delish as soon as it's created, but best next day.
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