Recipe
30 min
8 people
Southern American
– Add cool water to a pot. Add the potatoes and chicken base. Mix very well. Let the water come to a boil. Do not overcook. Boil until the potatoes are easily pierced with a fork but not mushy. Drain the potatoes and place them into a large bowl.
– Add cool water to a pot. Add the eggs and salt the water. Once the water comes to a rolling boil, remove the pot from the heat. Let the eggs sit in the hot water. Once eggs are done, cut each in half. With a spoon, scoop the egg from its shell.
– In a bowl, add the mayonnaise, mustard, celery, green onions, salad cubes and pimientos. – Add the eggs and dressing to the COOLED potatoes. Cover and chill in the fridge for an hour or until you're ready to serve.
So good!
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