TO DIE FOR CORN SALADDRESSING:½ c. Miracle Whip or Mayo½ c. McIlhenny Tabasco Spicy Mayo½…
Tangy and Lite Potato Salad
| Tangy and Lite Potato Salad | Print |
Recipe By: Alice Morrow
Tangy and Lite Potato Salad
Ingredients
- 6-8 medium Yukon gold potatoes, cut in quarters, do not peel
- 4-6 boiled eggs
- ½ chopped red onion
- 2 celery stalks, chopped
- ¼ c. Dijon mustard
- ¼ c. Spicy Mayo (like McIlhenny)
- 1 T. Tabasco
- 1 T. French or Catalina Dressing
- 1 T. Balsamic vinegar
- 1 bunch chopped green onion
- Kosher salt, fresh black pepper
- Paprika
Instructions
- Boil eggs, peel and separate the white from the yolks.
- Place potatoes in pot and cover with cold water and bring to a boil and then simmer until tender but not mushy. Drain and set aside.
- In a small bowl, mash the yolks.
- To the yolks add the mustard, spicy mayo, Tabasco, French dressing and vinegar. Make a nice paste. Season with salt and black pepper.
- In a large bowl, place the whites of the eggs and chop into nice pieces, not too fine and not too big.
- Add the potatoes, red onion and celery to the chopped egg whites. Fold to mix.
- Add the mustard paste to the potato mixture. Mix well.
- Taste for salt and pepper.
- Garnish with paprika and chopped green onions.
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