Bring a large pot of salted water to a boil. Add
potatoes and cook until tender but still firm, about
30 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water.
Bring water to a boil. Cover, remove from heat, and
let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water; cool, peel and chop.
Combine the potatoes, eggs, celery and onion. Save egg yolks for next step.
Whisk together the mayonnaise, mustard,egg yolk, salt and
pepper. Add to potato mixture, toss well to coat.
Refrigerate and serve chilled.
Originally Submitted
10/1/2010
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