Potato and Egg Salad
Recepie Ingredients: • 4 medium red potatoes • 3 hardboiled eggs, chopped • 1/4 cup celery, diced • 1/4 cup green onion, chopped • 3 Piquillo Peppers (from the jar), chopped (remove any seeds) • 1 TB hot, sweet or Dijon style mustard • 1/2 cup canola mayonnaise • salt and pepper, to taste • 2 TB fresh minced dill weed (opt.) • paprika for the top BEST FOOD BLOGS | Serving up the best of the best recipes, bloggers, and sweets to drool over and best ice machine Directions: Cook the potatoes in boiling water until tender when pierced with a fork. Drain and set-aside until cool enough to handle. Chop the potatoes with the peel into bite-size pieces. Add the eggs, celery, green onion, and peppers. Mix the mustard in a separate small bowl with the mayonnaise. Gently mix into the potato salad. Season with salt, pepper, and dill, if desired. Sprinkle paprika over the top before serving.
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Egg Salad
Recepie Ingredients:
Directions:
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