Triple XXX family restaurant potato salad
This mouth-watering recipe is ready in just 50 minutes and the ingredients detailed below can serve up to 8 people.
Ingredients
Method
1) Fill a large pot with cold water. Add potatoes and bring to a boil over high heat. Test the potatoes after 15 minutes by piercing with a thin-bladed knife. If it slides in easily, the middle has softened. Remove potatoes and cool with cold running water.
2) Peel potatoes and cut into equal bite-sized pieces. Set aside.
3) Place eggs in a large pot and fill with enough cold water to cover the eggs by 2 1/2 cm.
4) Bring to a boil, cover and cook for 10 minutes. Remove from heat and let rest, covered until they are cool enough to handle. Once cool, shell the eggs and place in an egg cutter. Slice eggs once, turn them 90 degrees and slice again (you can also use a knife and thinly slice the eggs). Set aside.
5) In a large stainless steel or glass bowl, mix together mayonnaise, mustard, relish and onion. Mix until well blended.
6) Fold the potatoes into the mayonnaise mixture, being careful not to smash them while you mix. Add the eggs to the bowl. Mix all together. Season with salt and pepper, to taste. Cool overnight in refrigerator to increase the flavour.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and, therefore, we cannot make any representation as to the results.
2) Peel potatoes and cut into equal bite-sized pieces. Set aside.
3) Place eggs in a large pot and fill with enough cold water to cover the eggs by 2 1/2 cm.
4) Bring to a boil, cover and cook for 10 minutes. Remove from heat and let rest, covered until they are cool enough to handle. Once cool, shell the eggs and place in an egg cutter. Slice eggs once, turn them 90 degrees and slice again (you can also use a knife and thinly slice the eggs). Set aside.
5) In a large stainless steel or glass bowl, mix together mayonnaise, mustard, relish and onion. Mix until well blended.
6) Fold the potatoes into the mayonnaise mixture, being careful not to smash them while you mix. Add the eggs to the bowl. Mix all together. Season with salt and pepper, to taste. Cool overnight in refrigerator to increase the flavour.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and, therefore, we cannot make any representation as to the results.
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