Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mike's old fashion potato egg salad. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Mike's Old Fashion Potato Egg Salad is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Mike's Old Fashion Potato Egg Salad is something which I’ve loved my entire life.

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To get started with this recipe, we have to prepare a few components. You can have mike's old fashion potato egg salad using 17 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Old Fashion Potato Egg Salad:

1. Take 1 (5 Pound) Bag Idaho Russet Potatoes [peels left on]
2. Prepare ● For The Proteins
3. Get 25 LG Egglands Best Eggs [use older eggs - easier to peel]
4. Get ● For The Cream Sauce
5. Prepare 1 (30 oz) Bottle Kraft Mayonnaise
6. Prepare 1-1 1/2 Cups Whole Milk [or, to your desired thickness]
7. Get 1 1/2 tbsp Yellow Mustard
8. Get 1 1/2 tbsp Granulated Sugar
9. Take 1 tsp Celery Seed
10. Make ready 1/2 tsp Celery Salt
11. Get 1/2 tsp Fresh Ground Black Pepper
12. Take ● For The Vegetables
13. Get 1 Cup Celery With Leaves [chopped]
14. Prepare 1 Jar Clausens Dill Pickles [be sure to use this brand - found i
15. Take 2 Cans LG Black Olives [drained - cut in half]
16. Prepare 3 LG White Onions [rough chop]
17. Get 1/2 Cup Fresh Parsley

Serve up this Old-Fashioned Potato Salad with Eggs for a flavorful side dish. Place potatoes in shallow microwaveable dish. It's an excellent choice for a picnic or cookout. Those types of potatoes are lower in starch than russets and other baking potatoes, and they tend to hold their shape better.

Instructions to make Mike's Old Fashion Potato Egg Salad:

1. Here's what you'll need.
2. Rinse and scrub your potatoes well.
3. Bring your [older] eggs to a rolling boil. Turn off heat and cover eggs with a tight fitting lid. Let eggs rest in hot water for 18 minutes.
4. Place potatoes in water and boil for 25 to 30 minutes. When a knife can easily penetrate your largest potato - you'll know they're ready.
5. Allow potatoes to cool in sink.
6. Rinse in cold water immediately to arrest the cooking process.
7. Peel eggs and seperate your yolks from your whites. Chop egg whites in to quarters and place in fridge.
8. Mash your egg yolks.
9. Add everything in the Cream Sauce section. Mix well with a whisk and refrigerate sauce.
10. Chop potatoes into 1" cubes.
11. Chop all of your vegetables and mix well. Consistently pre-mixing along the way will help you out greatly upon your final mix with your super messy cream sauce.
12. Add your chopped egg whites and mix well again.
13. Equally devide vegetables and solid egg whites in to 2 separate large bowls a this recipe will make a large batch. Mix well again.
14. Equally devide potatoes in to each bowl and mix well.
15. Equally devide your sauce mixture in to each bowl. Gently mix/fold from the base of bowls as to not break up your potatoes.
16. Refrigerate and gentry stir occasionally. Let salad rest overnight in fridge for best results. Before serving - dash salad with Paprika and Celery Salt.
17. Enjoy!

It's an excellent choice for a picnic or cookout. Those types of potatoes are lower in starch than russets and other baking potatoes, and they tend to hold their shape better. Neither you, your family or your guests will regret this chilly, crispy, creamy delicious side dish! It's absolutely perfect for any barbecue, picnic, birthday, pool party or Summer family/work function! The real keys to this dish are to use the freshest, crispiest vegetables, allow it sit overnight and serve.

So that is going to wrap it up with this exceptional food mike's old fashion potato egg salad recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!