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Potato and Egg Salad


Draggingtree

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Potato and Egg Salad

Serves 6 to 8

12 large eggs
3½ pounds Yukon Gold potatoes, peeled and cut into 1-inch dice
1¼ cups buttermilk
1 cup plus 2 tbsp. mayonnaise (I prefer Duke’s)
3 tbsp. plus 1 tsp. yellow mustard
5 tsp. pickle juice, from your favorite pickles
2 tsp. soy sauce
1 tsp. Tabasco sauce
1 tsp. apple cider vinegar
1 tsp. fine sea salt

⅓ cup minced pickles (sweet or sour)
2½ oz. country ham, minced
2 tbsp. chopped fresh chives
1 tbsp. chopped fresh dill

Put the eggs in a single layer in a large pot and cover with at least 2 inches of cold water. Set the pot over high heat and, once it comes to a boil, reduce the heat to medium and cook 7 minutes; use a timer. When the time is up, remove from the heat, drain the eggs, and cover the eggs with ice water. Let them cool in the pot for about 15 minutes, and then peel the eggs. Cut each egg in half and use a small spoon to scoop the yolks out into a bowl. Set aside. Finely chop the whites and reserve in a separate bowl from the yolks. Scissors-32x32.png

 

 

 

http://gardenandgun.com/node/8538

 

 

 

 

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