Recipe of Speedy Mike's Creamy Potato Egg Salad

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mike's creamy potato egg salad. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Mike's Creamy Potato Egg Salad is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Mike's Creamy Potato Egg Salad is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook mike's creamy potato egg salad using 20 ingredients and 13 steps. Here is how you can achieve it.

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

1. Make ready ● For The Proteins
2. Prepare 18 Egglands Best Eggs [use older eggs - they're easier to peel]
3. Get ● For The Potatoes
4. Get 3 Pounds Baby Creamer Potatoes [both red & white - left whole]
5. Take ● For The Fresh Vegetables [all chilled & rough chopped]
6. Take 1 EX LG Vidalia Onion
7. Make ready 2 Green Onion Lengths [+ reserves for garnish]
8. Get 1/3 Cup Red Onions
9. Take 4 Stalks Celery [with leaves]
10. Get 8 LG Claussens Dill Pickles [found in MKT refrigerated section]
11. Make ready 1 Can LG Black Olives [halved]
12. Prepare 1/3 Cup Fresh Parsley Leaves
13. Get ● For The Cream Sauce [whisk well]
14. Get 1 (30 oz) Jar Kraft Real Mayonnaise
15. Take 1/2 tsp Fresh Ground Black Pepper
16. Take 1/3 Cup Fresh Sour Cream
17. Take 2 tbsp Yellow Mustard
18. Make ready 1 1/4 Cup Whole Milk [more if needed]
19. Make ready 1 tsp Celery Seed
20. Prepare 1 tsp Celery Salt

Instructions to make Mike's Creamy Potato Egg Salad:

1. Here's the bulk of what you'll need in steps #1 and #2.
2. Additional ingredients needed.
3. Rinse unpeeled baby potatoes well. Place in large pot and boil for 10 to 13 minutes.
4. 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.
5. Drain your potatoes and allow them to cool a bit.
6. Once cooled, slice all potatoes in half. Place in a large pot and again, allow to cool longer.
7. In the meantime, chop your chilled vegetables and mix together well.
8. 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.
9. Peel and quarter your eggs. Allow them to cool covered.
10. Gently mix all chopped vegetables and cooled eggs together.
11. Mix your chilled cream sauce. Whisk well.
12. 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.
13. Garnish with fresh chives. Enjoy!

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