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Red Hot & Blue Potato Salad - the Original

Source of Recipe

Food


List of Ingredients

Red Hot & Blue Potato Salad - the Original


* 4 lbs Red Bliss potatoes
* 4 large eggs
* 1/2 cup finely chopped green onion top
* 1 1/4 cups mayonnaise
* 1 3/4 teaspoons celery seeds
* 1 3/4 teaspoons salt


Recipe



Steam the potatoes for approximately 45 minutes (you can boil them, but they tend to be slightly mushier in the end result). Set aside to cool enough to handle. Boil your eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes -- the skin gives it part of its unique texture and taste).

In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY -- you want salad, not mush -- until blended.

Serve at room temp for up to 2 hours after making -- refrigerate leftovers. It tastes best when room temp, but is delicious cold too -- so if you are making this in advance, it's fine to chill it.

NOTE - If you are on a low-sodium diet, you can easily reduce or eliminate the salt the recipe calls for. Just let people salt it at table to taste!