One of my fan-favorite recipes is my potato salad. Well, truth be told, it’s a version of Red, Hot, & Blue’s recipe for potato salad but I rarely share that little tidbit when people ask. Nevertheless, I make it practically for every home-sponsored event and can never seem to make enough. And guess what? If you’re a Jesus believer and Easter celebrator, you probably have a few hardboiled eggs on hand and this recipe calls for 4 of them, yay! Warning: stinky farts are usually a result.

Ready in 60 minutes

Serves 12 people

Printable Version Here

Ingredients

• 4lbs of Red Potatoes

• 4 Large Hardboiled Eggs

• ½ Cup Chopped Green Onion Top

• 1 ¼ Cup of Mayonaise 

• 2 Teaspoons of Celery Seed

• 2 Teaspoons of Salt

• Pepper to Taste

Preparation

1. Steam the potatoes skin-on for approximately 45 - 60 minutes. Set aside until cool enough to handle. Boil eggs until hardboiled, set aside until they are cool enough to handle and peel eggs. Leave the skin on the potatoes. 

2. In a large bowl, mix the remaining ingredients together. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY until blended. 

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

Tips: Wondering how to make the perfect hardboiled egg? My friend Diane taught me this foolproof way to make the perfect yellow yolk hardboiled eggs. Cover eggs so that they are just covered with water in a pot. Once the water starts a rapid boil, turn off or remove from the heat and cover with a lid.  Let sit covered for about 10 minutes.

Suggestions, tips or comments? Let us know!