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Potato Salad

POTATO SALAD
Red, Hot and Blue Restaurant Copycat Recipe

3 pounds Red Bliss Potatoes
2 hard boiled eggs
1/2 tablespoon celery seed
1/2 bunch scallions
1 cup mayonnaise
2 teaspoons salt

Wash the potatoes and scallions thoroughly. Place the potatoes into a perforated steamer pan. A typical steamer will hold 3 pans of potatoes. Place potatoes in steamer and cook for about 35 minutes (time may be different in your steamer).

Remove potatoes from steamer using oven mitts or hot pads. Test for doneness with a knife. The skin should break easily, and the knife should penetrate the flesh easily. Allow potatoes to cool at room temperature for approximately 30 minutes, or until they can be handled comfortably. Cut the potatoes into 1/4 inch pieces. Cut the eggs into 1/8 inch pieces.

Trim the tops of scallions to remove any damaged or brown portions. Chop scallions into 1/8 inch pieces. Combine all the ingredients and mix thoroughly. “Fold” the ingredients gently using gloved hands. Be careful not to “mash” the potatoes. Makes 7-8 servings.