Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain, cool, and chop to smaller size but not mashed.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, mix the mayonnaise together with garlic salt, celery salt, mustard, peppers, and salt & sugar –to taste.
Add potatoes, egg, celery, turnip, onion/chives, pickled cucumber or dills into the mixture. Mix together well and refrigerate until chilled.
For servicing: sprinkle some chives and dust on some paprika
Ingredients:
5 Potatoes (peeled/cut to ¼ size for easy cooking)
5 Eggs
3-4 turnip (finely slice)
1 cup of cube celery (diced in small cube)
1 cup of chopped onion or chives (finely chopped)
1/3 cup of pickled cucumber or dill (diced finely)
¼ teaspoon Garlic salt – to taste
¼ teaspoon celery salt – to taste
1 tablespoon yellow mustard
Ground black pepper – to taste
Ground white pepper – to taste
Salt & Sugar – to taste
½ cup mayonnaise – add more if needed
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