Stuffed Potato Salad Recipe

Ingredients
<br>- 6 medium potatoes
<br>- 1 cup mayonnaise
<br>- 2 tablespoons spicy brown mustard
<br>- 1/2 teaspoon dried dill weed
<br>- 1 teaspoon garlic salt
<br>- 1/2 teaspoon pepper
<br>- 1 medium onion, chopped
<br>- 2 hard-cooked eggs, chopped
<br>- 2 stalks celery, chopped
<br>- Garnish: fresh dillweed
<br><p></p>Directions
<br>step 1: BAKE potatoes at 400 degrees for 1 hour, or until tender; let cool.
<br>step 2: REMOVE top one-third of potatoes; carefully scoop out pulp, leaving 1/4-inch-thick shells. Reserve pulp.
<br>step 3: STIR together mayonnaise and next 4 ingredients in a bowl; add reserved pulp, onion, egg, and celery, tossing gently. Spoon into shells; cover and chill. Garnish, if desired.
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Ingredients
- 6 medium potatoes
- 1 cup mayonnaise
- 2 tablespoons spicy brown mustard
- 1/2 teaspoon dried dill weed
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 1 medium onion, chopped
- 2 hard-cooked eggs, chopped
- 2 stalks celery, chopped
- Garnish: fresh dillweed

Directions
step 1: BAKE potatoes at 400 degrees for 1 hour, or until tender; let cool.
step 2: REMOVE top one-third of potatoes; carefully scoop out pulp, leaving 1/4-inch-thick shells. Reserve pulp.
step 3: STIR together mayonnaise and next 4 ingredients in a bowl; add reserved pulp, onion, egg, and celery, tossing gently. Spoon into shells; cover and chill. Garnish, if desired.

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