Draggingtree Posted September 27, 2016 Share Posted September 27, 2016 Potato and Egg Salad Serves 6 to 8 12 large eggs3½ pounds Yukon Gold potatoes, peeled and cut into 1-inch dice1¼ cups buttermilk1 cup plus 2 tbsp. mayonnaise (I prefer Duke’s)3 tbsp. plus 1 tsp. yellow mustard5 tsp. pickle juice, from your favorite pickles2 tsp. soy sauce1 tsp. Tabasco sauce1 tsp. apple cider vinegar1 tsp. fine sea salt⅓ cup minced pickles (sweet or sour)2½ oz. country ham, minced2 tbsp. chopped fresh chives1 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. http://gardenandgun.com/node/8538 Link to comment Share on other sites More sharing options...
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