Nanas Potato Egg Salad Recipes

Steps:

• 1. After boiling the potatoes and eggs allow them to cook. Dice the potatoes with the skins on. Peel and dice the eggs. Place in a large mixing bowl.
• 2. Add the finely chopped onions to the bowl and mix.
• 3. Add the remaining ingredients.
• 4. Mix well. Put in the fridge covered for an hour or more.
• 5. Before serving, pour into large serving dish. Smooth top. Add parsley and paprika to decorate. Then serve.

Steps:

• Boil the peeled and cubed potatoes until fork tender. While the potatoes boil, sweat the onions and the celery in butter until soft and translucent; do not brown. Drain potatoes. While still warm, add the ingredients slowly, being sure not to mash the potatoes. Mix thoroughly. Serve warm or cold.

Steps:

• In a large bowl combine potatoes, onion, salt and pepper.
• Separate egg whites from yolks, chop up the egg whites and add them to the potatoes.
• In a small bowl mash up the egg yolks and combine them with the miracle whip, vinegar and mustard.
• Pour the dressing over the potatoes and gently toss them together to combine.
• Chill in refrigerator for at least 2-3 hours before serving so flavors can meld.

Steps:

• Toss some hot boiled new potatoes with the olive oil, lemon juice and parsley. Leave to cool, then toss with quartered hard-boiled eggs. Toss with wild rocket leaves and some diced cucumber to serve.