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Add a photoServings: 1
Ingredients
- 5 lb Boiled and peeled red potatoes
- 4 lrg Shallots, tops and bottoms, (green onions)
- 3 x Celery stalks
- 1 sm White onion
- 1 x 8-ounce jar sweet relish, (India relish, Heinz, is best)
- 3/4 pt Homemade mayo
- 6 x Hard boiled Large eggs, up to 8 Salt and pepper
- 1 x Egg, (fear of salmonella has forced us to change to "Egg Beaters")
- 1 x Rounded tsp. yellow prepared mustard, (like French"s)
- 1 tsp Salt
- 1 tsp Sugar
Directions
- The lemon juice in this mayo is a very important taste ingredient. In fact, I use non-fat Miracle Whip for everyday mayo purposes, and I always add in a bit of prepared mustard and lemon juice to it. It really does improve it!!
- Cut up potatoes. Add in mayo. Mix gently. Add in vegetables, mix. Add in relish, mix. Slice half of the Large eggs, mix. Season to taste. Use the rest for garnish
- (not just for looks. This really adds to the salad.)
- We like the potatoes in large sufficient pcs to recognize, and bite into. As you stir they break a little, that only adds to the dressing.
- Mayonnaise
- Place in a blender or possibly processor:Start machine.
- Slowly, a little at a time, add in 1 c. oil. (The choice is yours. I often use half very light flavored extra virgin olive oil, half corn or possibly peanut.) I find which for some very strange reason, the original plain Wesson Oil has a lot of trouble homogenizing .
- Add in the juice of 1 lemon- 2 Tbsp. or possibly a little more. (Or possibly place in processor at the beginning)
- Makes a little over a c.. Store in fridge.
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