EGGY POTATO SALAD
Steps:
- Stir green onions, celery, mayonnaise, mustard, and relish in a medium bowl to blend. Stir in eggs. Fold in potatoes. Cover tightly and refrigerate salad 30 minutes or up to 1 day. Season, to taste, with salt and pepper before serving.
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Akash Danwar
d94@hotmail.comI'm allergic to eggs. Can I leave them out of this recipe?
Grace Polile
g.p25@yahoo.comI'm not sure about this recipe. It seems like there are a lot of ingredients.
Raju Hossan
r.h37@gmail.comThis recipe looks delicious! I can't wait to try it.
yeison boy theam
t1@gmail.comYum!
Mahdi Chy
c-mahdi@gmail.comThis recipe is a fail. The potatoes were mushy and the dressing was runny. I followed the recipe exactly, so I'm not sure what went wrong.
MD romjan Khan
mdr68@hotmail.comMeh. I thought this recipe was just okay. The potatoes were a bit bland and the dressing was too tangy for my taste. I wouldn't make this again.
Ezekiel Brandy
eb@gmail.comThis salad was a hit at my last party! Everyone loved it. I used a combination of red and yellow potatoes and they looked really pretty. The dressing is simple but flavorful. I will definitely be making this again.
Milady Torres
m-t@hotmail.comThis recipe is a keeper! The potatoes were fluffy and the dressing was creamy and tangy. I love the addition of the eggs, they add a nice richness to the salad. I will definitely be making this again.
than Z W
w@hotmail.comEasy to make and delicious! I used red potatoes and they turned out great. The dressing is tangy and flavorful, and the potatoes are creamy and tender. I added some chopped celery and onion for extra crunch. This salad is perfect for a picnic or potl
Akaza kamado
k@hotmail.comThis potato salad is AMAZING! I've made it twice already and it's been a hit both times. The dressing is so flavorful and creamy, and the potatoes are cooked perfectly. I love the addition of the eggs, they add a nice protein boost. I will definitely