Potatoe Salad

Potatoe Salad

We don't just eat with our mouth, we also eat with our eyes too.

Dress up your Salad with these little egg chicks and watch your friends and family devour your potatoe salad.

Ingredients

6 medium to large Potatoes

12 eggs

1 Cup Mayonnaise (Or Miracle Whip) divided

Pepper corns and a carrot

1 tsp salt, divided

1 tsp baking soda

Sprinkle of Paprika

Stuff you will need

Two pots

Water

Cutting Board

Piping bag

Directions

To the first pot, add 1/2 the salt.  Peel, then 1/4 the potatoes and boil them till they can be penetrated with a fork without resistance.  (Yes, Resistance is futile, I knew I could get a Star Trek saying in here somewhere)

To the second pot, add 1/2 the salt and baking soda.  Adding baking soda to the water makes them easier to peel.  Boil your eggs.  Make sure they are hard boiled.  Rolling boil for at least 5 minutes.

Drain the potatoes and let cool.  This is a good time to peel those eggs.

Put about 6 eggs in with the potatoes and mash them up.  No lumps.  If you have a potatoe ricer, get one, there is no lumps at all.  I got one that my Mum bought me.  Wonderful!  Tonya uses it all the time.

Add about 3/4 cup of mayonnaise and mix it up.  I personally prefer Mayonnaise, but remember, you are making this for your guests.  If they are like Tonya's family, they like Miracle Whip.  I made this once and they all commented, it would have been better if I would have used Miracle Whip.

Put into a serving dish.  Sprinkle the top with Paprika.  This really isn't because you are adding taste, just because you are making it more appealing to the eye.

For the egg chicks, cut one end off the egg, about 3/4 of the way, and push out the egg yolk.  Add the remaining Mayonnaise and mix it up.  Put this into a piping bag and pipe it back into the egg white "bottom".  Put the egg "top" back on.  Insert a cut carrot for the nose and two pepper corns for the eyes.

Scoop out an eggs sized hole in the potatoe salad, eat it, you now have a spot to put your egg chicks.

As always, comments and suggestions are ALWAYS welcome