C D Potato Salad
|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|
|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|
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.