Potato And Egg Salad - Crock-Pot Express CPE210 Quick Start Manual And Recipe Book

Potato and
Egg Salad
SOUP & SIDES
COURSE:
10 MINUTES
PREP TIME:
4 MINUTES
COOK TIME:
8 SERVINGS
YIELDS:
INGREDIENTS:
1 cup water
2 tsp salt
1.4kg Desiree potatoes, cut into
3cm cubes
6 eggs
⅓ cup finely diced dill pickle
¼ cup finely chopped red onion
1 stalk celery, finely diced
¼ cup chopped fresh
parsley (optional)
1 cup mayonnaise
2 tbsp yellow mustard
1 tbsp apple cider vinegar
2 tsp sugar
DIRECTIONS:
Combine water and 1 tsp salt in Cooking Pot. Add potatoes; place
whole eggs on potatoes. Cook on STEAM 4 minutes; quick release
pressure.
Place eggs in bowl of cold water with ice cubes. Drain potatoes in
colander; let stand 10 minutes or until potatoes have cooled slightly.
Peel eggs and coarsely chop. Place in large bowl; add pickle, onion,
celery and parsley, if desired. Add potatoes; gently mix.
For dressing, whisk mayonnaise, mustard, vinegar, sugar and remaining
1 tsp salt in medium bowl. Pour over potato mixture; mix gently.
Refrigerate until cold.
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