We use red potatoes for this recipe because they stay firm and yet have the perfect soft texture. 2 lb potatoes, peeled & diced 3 eggs, cooked & diced cup red onions, finely diced cup celery, diced cup dill pickles, diced cup fresh dill or. Slice the celery and chop the onion and pickles add them to the bowl. This recipe is super easy and surprisingly quick to make! We do recommend refrigerating this potato salad for at least a couple hours before serving and ideally overnight to allow the flavors to really pop. In a quite large bowl, mix the Miracle Whip, mustard, celery seed, salt, pepper. You may have some mix left over, but dont throw it out. ![]() Add miracle whip mixture a little at a time, until it seems the right consistency for potato salad. In a large bowl, mix together, the onion, celery, eggs, sweet pickles, and potatoes. Ingredients 8 medium baked potatoes cooled and peeled 8 hard boiled eggs peeled and chopped 1 cups chopped sweet pickles 1/2 cup chopped onion. You'll be shocked at how accurate this potato salad is! Perfect to share with non-vegans who won't be able to tell the difference. Remove the peelings, if desired, and chop into pieces (about 1 inch square). While potatoes are cooking, mix together, the Miracle Whip, Vinegar, Sugar, and Salt, and refrigerate. When the weather gets warm it's time to bust out the BBQ and get together with friends and family for a good old BBQ potluck! Almost everyone loves potato salad so we've veganized eggy potato salad using No Egg Seasoning. ![]() ![]() Our next #HellaPhatSummer recipe is potato salad!
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