Name: 7Th Inning Stretch Layered Potato Salad
Yield: 4 servings
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

Servings: 4 persons

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

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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

7Th Inning Stretch Layered Potato Salad

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