Shopping List:
Potatoes 3 1/2 lbs.
Mayonnaise to taste
Eggs 12/1 doz.
Pickle Relish 1 cup
Capers 1/4 cup
Directions:
Rinse potatoes and cut into quarters for quick cooking. Be sure to add a pinch of salt to water. Cook until tender. Skin may be removed after cooking while still warm.
Place 12 eggs in a pot that will hold them and cover with cold water. Bring to a boil without a top. When the eggs come to a boil, cover and remove from heat and let sit for 15 minutes. After time has elased, drain and rinse with cold water and peel. Chop potatoes and eggs and place in a bowl; add pickle relish, capers, mayo and mix. Now enjoy!
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