7th Inning Stretch Layered Potato Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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You'll score with this updated potato salad, which, instead of being tossed, features seven layers; with an ultra-creamy dressing that gets its fluffy texture from beaten eggs. Ingredients:
2 eggs |
1/2 cup sugar |
1/4 cup white wine vinegar |
1 cup mayonnaise |
1 tablespoon yellow mustard |
1 teaspoon salt |
2 lbs russet potatoes, unpeeled |
2 cups celery, thinly sliced |
1 cup red onion, thinly sliced and halved |
6 eggs, hard-boiled, cut into wedges |
1/4 cup green onion, sliced |
2 tablespoons sunflower seeds, roasted, shelled and salted |
Directions:
1. Whisk eggs and sugar in medium saucepan. Whisk in vinegar and 2 tablespoons water. Bring to a boil over medium-high heat; boil 4 minutes or until thickened, stirring constantly. Pour into medium bowl; whisk in mayonnaise, mustard and salt. Refrigerate until well-chilled.
2. Meanwhile, cook potatoes in large saucepan of simmering water over medium to medium-low heat 20 minutes or until just tender when pierced with a knife. Drain; cool. Peel; cut into 1-inch pieces.
3. Layer potatoes, celery, red onion, eggs, dressing, green onions and sunflower seeds in large clear bowl.
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