This was originally a ‘real’ recipe I found somewhere, but I’ve tweaked it so many times, there’s not much left of the original recipe (remind me to tell you the story of Dad’s Lumberjack Hamburgers sometime). SO SO easy and good on a warm summer evening
Ingredients
10 medium potatoes (less for bigger potatoes, more for baby reds)
6 eggs
pickle relish
mayonnaise (I use canola mayo)
mustard
carrots, shredded in a bag, or cut into small pieces if using whole ones
celery, chopped small
onion, chopped small (I use my food processor - quick! Can do carrots that way as well - celery? Not so much)
pure horseradish
salt and pepper
The reason I don’t really put amounts of ingredients is that you should feel free to add more or less of anything you want. I accidentally put in horseradish one time, and it was AMAZING!!! Use the real stuff, though, not the cream stuff (as that isn’t real).
Directions
Scrub potatoes and put in a pot of boiling water (I leave the skins on for more health!). Add eggs to water to cook together. When done, drain and rinse, then chop potatoes and eggs into small pieces (I like chunky pieces). Start off with just a squirt or couple spoonfuls of pickle relish, mayonnaise and mustard. Add carrots, celery, onion, horseradish and a dash of salt and pepper. Stir it all together and see if you like the consistency. If it looks too dry, add more mayo and mustard. Add more salt and pepper to taste.
This is REALLY amazing when eaten warm, but keeps for a week in the fridge and is yummy cold, as well.
Makes my mouth water. I like the advice on amount of ingredient.