Recipe
30 mins
8 people
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. Carefully combine dressing and eggs with the potatoes. Add sugar, salt and pepper for taste. Combine again. Cover and chill in the fridge for an hour or until you're ready to serve.
– This recipe is best served up to two days in advance.
So good!
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