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C D Potato Salad

Wylie.Dufresne's picture
Ingredients
  Seasoning mix 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Onion powder 1 Teaspoon
  Dry mustard 1 Teaspoon
  Garlic powder 3⁄4 Teaspoon
  Sweet paprika 1⁄2 Teaspoon
  White pepper 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Idaho potatoes 2 Large
  Poppy seeds 1 Tablespoon
  Sesame seeds 1 Tablespoon
  Egg substitute 8 Ounce
  Prepared yellow mustard 1 Teaspoon
  Nonfat mayonnaise 1 1⁄2 Cup (24 tbs)
  Evaporated skim milk 5 Ounce (1 Can)
  Finely diced celery 1⁄4 Cup (4 tbs)
  Thinly sliced green onions 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 2 Tablespoon
Directions

Combine the seasoning mix ingredients in a small bowl and set aside.
Cook the potatoes in enough water to cover over high heat until tender, about 45 minutes.
Drain, cool, peel, and dice into 1/2-inch cubes.
While the potatoes are cooking, place a small skillet over high heat.
Add all the seeds, and cook until the poppy seeds start to pop and the sesame seeds start to brown.
Remove from the heat, set aside to cool, then add to the seasoning mix and stir to combine thoroughly.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 300°, about 2 to 3 minutes.
Add the eggs and cook, stirring occasionally, until firm but still moist-looking they should look like scrambled eggs.
Turn off the heat, let the eggs cool, and break them up into small pieces.
Combine the seed/seasoning mix, mustard, mayonnaise, and evaporated milk, and blend thoroughly.
Place the cubed potatoes in a large bowl and add the celery, green onions, parsley, and cooked eggs, and gently mix together.
Then gently fold in the mayonnaise mixture until well blended.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes

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