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Before you jump to Mike's Creamy Potato Egg Salad recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Will Save You Money.

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Even though it may not taste as good, baking food in the microwave instead of in the oven will save you a packet of money. As soon as you find out it will take 75% more energy to cook in the oven, you may look for more ways to use the microwave. In comparison with your stove, you can make boiled water or steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You might reckon that you save energy by washing your dishes by hand, however that is certainly not true. Especially if you make sure the dishwasher is full before starting a cycle. By cool drying or even air drying the dishes instead of heat drying them, you can raise the amount of money you save.

From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living is not really that difficult. A lot of it is basically utilizing common sense.

We hope you got insight from reading it, now let’s go back to mike's creamy potato egg salad recipe. You can have mike's creamy potato egg salad using 20 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Mike's Creamy Potato Egg Salad:

1. Use ● For The Proteins
2. Take 18 Egglands Best Eggs [use older eggs - they're easier to peel]
3. Use ● For The Potatoes
4. Use 3 Pounds Baby Creamer Potatoes [both red & white - left whole]
5. Prepare ● For The Fresh Vegetables [all chilled & rough chopped]
6. Prepare 1 EX LG Vidalia Onion
7. You need 2 Green Onion Lengths [+ reserves for garnish]
8. Take 1/3 Cup Red Onions
9. Get 4 Stalks Celery [with leaves]
10. Take 8 LG Claussens Dill Pickles [found in MKT refrigerated section]
11. Take 1 Can LG Black Olives [halved]
12. Provide 1/3 Cup Fresh Parsley Leaves
13. Prepare ● For The Cream Sauce [whisk well]
14. Prepare 1 (30 oz) Jar Kraft Real Mayonnaise
15. You need 1/2 tsp Fresh Ground Black Pepper
16. Provide 1/3 Cup Fresh Sour Cream
17. Get 2 tbsp Yellow Mustard
18. Use 1 1/4 Cup Whole Milk [more if needed]
19. Provide 1 tsp Celery Seed
20. Provide 1 tsp Celery Salt

Instructions to make Mike's Creamy Potato Egg Salad:

1. Here's the bulk of what you'll need in steps #1 and #2.
2. Additional ingredients needed.
3. Rinse unpeeled baby potatoes well. Place in large pot and boil for 10 to 13 minutes.
4. Boil your eggs by bringing room temp eggs to a steady boil. Turn off burner, cover pot and allow eggs to sit undisturbed for 18 minutes. At 18 minutes, immediately rinse your eggs in cold water to arrest the cooking process. About 10 minutes. Refill your pot with fresh cold water if needed. If any egg floats, throw it away.
5. Drain your potatoes and allow them to cool a bit.
6. Once cooled, slice all potatoes in half. Place in a large pot and again, allow to cool longer.
7. In the meantime, chop your chilled vegetables and mix together well.
8. Quite possibly the best chilled dill pickle brand ever! Definitely worth your money and seriously makes this dish! This is the only brand I'll ever use. In fact, if I don't have them on hand, I won't make the recipe it calls for.
9. Peel and quarter your eggs. Allow them to cool covered.
10. Gently mix all chopped vegetables and cooled eggs together.
11. Mix your chilled cream sauce. Whisk well.
12. Gently fold everything together in an extra large bowl. Refrigerate for 6 hours or longer stirring occasionally. I'll let mine sit for 24 hours.
13. Garnish with fresh chives. Enjoy!

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