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Luffie's Potato Salad
by Christine Noyb
serves: 6 		No ratings
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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:
  10 lbs   Potatoes
  1 bunch   Radishes
  2 bunches   Green Onions
  12 large   Eggs
  1 tbsp   Dijon Mustard
  1/4 cup   vinegar
  1 tbsp   Mrs Dash Seasoning
  1 tsp   Black Pepper
  2 tsp   Salt
  2 cups   Real Mayonaise
  1/4 cup   Ranch Dressing
Directions:
  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.
Categories:
 
  • Eggs & Cheeses
  • Pasta/Rice/Potatoes
  • Salads
  • Side Dishes
  • Smart Budget Foods
  • Spring/Summer
  • Vegetables
  • Vegetarian/Vegan


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