Sunday, September 20, 2009

Egg/Potato Salad

You can up this recipe to feed 50, or just make it as is to feed a family of 4 as a side dish.

6 potatoes, peeled and diced
6 eggs

You boil the 6 eggs for 10 minutes, remove from water and add to ice water to cool. Throw the potatoes in the same pot of boiling water for 10 minutes as well. Once cooked drain and put into bowl, peel eggs and chop and add to bowl. I would try a 1/4 cup of mayo and quirts of mustard, add more until the consistancy you want (I like mine really wet) then add chopped chives.

This recipe came from my sister-in-law Cami Dean

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