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“This is a Southern mayonnaise and egg potato salad.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place potatoes and eggs in enough cold water to cover.
  2. Salt the water liberally.
  3. Bring to a boil and simmer until potatoes are tender, but not soft, about 15 minutes.
  4. Remove eggs and allow to cool on a plate.
  5. Drain potatoes.
  6. When cooled, slice 4 eggs and add to potatoes, along with celery and onion.
  7. Mix mayonnaise, mustard, and vinegar and pour over potato mixture.
  8. Stir gently until mixed.
  9. In serving bowl, top with remaining sliced egg.
  10. If using generic vinegar, I've found it takes much more than 1 teaspoon, up to a tablespoon.

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