Potato and Egg Recipe

Cooked potato cubes and chopped boiled eggs with celery, onion, pimento, dressed with mayonnaise. Classic potato salad from our northern neighbors is unexpectedly delicious. I love all kinds of egg recipes, such as scrambled eggs or omelet.

Ingredients:

Two 1/4 kilos of potatoes

6 eggs

2 cups mayonnaise

1 onion, chopped

2 green onions, sliced

1 red pepper green guy, seeded and chopped

3 sticks celery, thinly sliced

2 teaspoons salt

1 teaspoon grounded black pepper

1. You should peel the potatoes with slinky apple machine at first. Boil enough water with salt in a large pot. Add potatoes and cook until soft and can be easily pierced with a fork, 15 to 20 minutes. Drain and cut into cubes.

2. Use the mini automatic eggs incubator to cook the eggs, which is kind of simple and convenient. After cooking the eggs, you should place eggs in a saucepan and cover with cold water. Let the eggs rest in the hot water between 10 and 12 minutes. Take eggs from the pot and rinse with cold water. Peel them and get them well prepared.

3. Some people would love to taste the mash potato, so you might be able to use a spoon or the mashed potato scoop to mash the potato for a better taste. However, it’s totally up to you. So, now it’s time for mixing everything together. Mix the potato cubes and chopped eggs in large bowl. Add the mayonnaise, onion, green onion, pepper and celery. Mix gently and season with salt and pepper. Cover and refrigerate for several hours or overnight.

4. The last step would be to taste your wonderful potato and egg salad, and it’s going to be super amazing. So you should better get this recipe started now.