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Before you jump to Mike's Creamy Potato Egg Salad recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Inside the Kitchen.
Remember when the only individuals who cared about the natural environment were tree huggers and hippies? Those days are over, and it appears we all realize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living much more environmentally friendly we won't be able to resolve the problems of the environment. These types of adjustments need to start happening, and each individual family needs to become more environmentally friendly. The kitchen is a good starting point saving energy by going a lot more green.
A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you can get a new one, they use about 60% less than the old models that are more than ten years old. Keeping the temperature of the fridge at 37F, along with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won't have to operate as often.
From the above it ought to be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is pretty uncomplicated to live green, of course. It's concerning being practical, more often than not.
We hope you got benefit from reading it, now let's go back to mike's creamy potato egg salad recipe. You can have mike's creamy potato egg salad using 20 ingredients and 13 steps. Here is how you do that.
The ingredients needed to make Mike's Creamy Potato Egg Salad:
- You need of â—? For The Proteins.
- Get 18 of Egglands Best Eggs [use older eggs - they're easier to peel].
- Take of â—? For The Potatoes.
- Get 3 Pounds of Baby Creamer Potatoes [both red & white - left whole].
- Prepare of â—? For The Fresh Vegetables [all chilled & rough chopped].
- You need 1 of EX LG Vidalia Onion.
- Take 2 of Green Onion Lengths [+ reserves for garnish].
- You need 1/3 Cup of Red Onions.
- Take 4 Stalks of Celery [with leaves].
- Prepare 8 of LG Claussens Dill Pickles [found in MKT refrigerated section].
- You need 1 Can of LG Black Olives [halved].
- Take 1/3 Cup of Fresh Parsley Leaves.
- You need of â—? For The Cream Sauce [whisk well].
- Use 1 (30 oz) of Jar Kraft Real Mayonnaise.
- Take 1/2 tsp of Fresh Ground Black Pepper.
- Provide 1/3 Cup of Fresh Sour Cream.
- Use 2 tbsp of Yellow Mustard.
- Get 1 1/4 Cup of Whole Milk [more if needed].
- Get 1 tsp of Celery Seed.
- Take 1 tsp of Celery Salt.
Instructions to make Mike's Creamy Potato Egg Salad:
- Here's the bulk of what you'll need in steps #1 and #2..
- Additional ingredients needed..
- Rinse unpeeled baby potatoes well. Place in large pot and boil for 10 to 13 minutes..
- Boil your eggs by bringing room temp eggs to a steady boil. Turn off burner, cover pot and allow eggs to sit undisturbed for 18 minutes. At 18 minutes, immediately rinse your eggs in cold water to arrest the cooking process. About 10 minutes. Refill your pot with fresh cold water if needed. If any egg floats, throw it away..
- Drain your potatoes and allow them to cool a bit..
- Once cooled, slice all potatoes in half. Place in a large pot and again, allow to cool longer..
- In the meantime, chop your chilled vegetables and mix together well..
- Quite possibly the best chilled dill pickle brand ever! Definitely worth your money and seriously makes this dish! This is the only brand I'll ever use. In fact, if I don't have them on hand, I won't make the recipe it calls for..
- Peel and quarter your eggs. Allow them to cool covered..
- Gently mix all chopped vegetables and cooled eggs together..
- Mix your chilled cream sauce. Whisk well..
- Gently fold everything together in an extra large bowl. Refrigerate for 6 hours or longer stirring occasionally. I'll let mine sit for 24 hours..
- Garnish with fresh chives. Enjoy!.
Gluten free Vegetarian Simple Flavoursome Packed with nourishing ingredients. Place the baby potatoes into a saucepan and place the eggs on top. Cover with water, add a teaspoon of salt and boil until tender through to the centre of each potato. Our foodie, Peggy has made up a super creamy egg and potato salad, full of great flavours, and when combined, you get a creamy flavour, and diners come back for second helpings! So let's see how Peggy makes this family favourite and please enjoy Peggy's Creamy Egg and Potato Salad.
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