Paula Deen Potato Salad Recipe With Egg
Paula Deen Potato Salad Recipe With Egg – Sign up to receive weekly recipes from the Queen of Southern Cooking Submit. Preheat oven to 400F. Stir in potatoes bacon and all remaining ingredientsServe immediately or cover and refrigerate for up to 3. In a separate bowl mix mayonnaise Dijon mustard salt and pepper for dressing.
Brush the edges of each slice of bread with the melted butter and place each in a cup of a muffin tin pressing to mold the bread to the sides of the cup.
Paula deen potato salad recipe with egg. Cool the eggs under cold running water peel them and chop them into sixths. Freshly ground black pepper mayonnaise celery chopped fresh chives and 5 more. Potato salad can be made a full day ahead as long as it is kept in the refrigerator.
In a large pot cook the potatoes with skin on in boiling water until just fork-tender about 12-15 minutes. In a large bowl whisk together olive oil and next 5 ingredients. Onions celery boiled eggs bacon pepper and fresh from the garden herbs all make great additives for potato salad.
Bring to a boil and cook until the potatoes are tender about 15 to 20 minutes. As with any mayonnaise-based dish from a classic macaroni salad. When time is up drain the water.
Freshly ground black pepper parsley eggs salt Dijon mustard and 14 more. Egg Salad Pinch and Swirl. Throw em in a bowl with a binder like Paulas favorite creamy mayonnaise and spicy Dijon mustard and combine with just about any other ingredient in your kitchen with the exception of your kitchen sink of course.
Fold in hardboiled eggs cooked. In a large Dutch oven bring potatoes and water to cover to a boil over medium-high heat. Sign Up For Paulas Newsletter.
Transfer toast cups to a wire rack to cool. To make Paula Deens Chunky Egg Salad begin by soaking a chopped half of a red onion in water for up to 15 minutes. Bake in the bottom third of oven for 7 to 10 minutes or until golden.