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Picnic Potato Salad

Ingredients:

  • 2 pounds russet potatoes (or new red skin potatoes) (about 6 medium)
  • 1-1/4 cups mayonnaise
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon Durkee spicy steak seasoning (or use mild if you prefer)
  • 1 cup celery, thinly sliced
  • 1/4 cup onion, finely chopped
  • 4 eggs, hard boiled, peeled and coarsely chopped

Instructions:

  • Peel and quarter potatoes.
  • Place potatoes in a large saucepan; add water to cover and bring to a boil.
  • Simmer, uncovered, 12-15 minutes, or until potatoes are just tender.
  • Drain, cool, and cut potatoes into 1/2 inch cubes.
  • Combine mayonnaise, mustard, spicy steak seasoning, celery, onions and eggs in a large bowl.
  • Add potatoes to mayonnaise mixture; stir to coat.
  • Cover and chill for 6-24 hours.




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