4th OF JULY POTATOE SALAD WITH DILL PICKLES by CHEF DAN:
Serves 30-40
INGREDIENTS:
10 pounds red potatoes
15 eggs, hard boiled, chopped
10 celery ribs, chopped
10 green onions, chopped
7 dill pickles, finely chopped
1/2-cup pickle juice
5 cups mayonnaise
2 cups Dijon mustard
1 tablespoon celery seed
1 bunch fresh tarragon, chopped
3 teaspoon salt and pepper
DIRECTIONS:
1. In a stock pot add potatoes and cover with water.
2. Bring to boil.
3. Reduce heats and simmer for about 30 minutes.
4. Drain and cool.
5. When cool, peel and dice.
6. Place in a bowl.
7. To the potatoes add cooked eggs, celery, onions, and pickles.
8. In bowl, combine, mayonnaise, pickle juice, mustard, celery seed, tarragon and salt and pepper.
9. Pour over potatoes mixture and mix well.
10. Cover and refrigerate for at least 4 hours.
ENJOY DAN: BON-APPETITE!!
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