You may recall that I've mentioned my love for Red, Hot & Blue's Potato Salad a time or twenty! My friend Jennifer located a copy-cat recipe online last weekend and e-mailed it to me. Of course I had to make it immediately!
It has a shockingly small amount of ingredients to be so good! I'll post the recipe I copied below, but I'll just let you know that I didn't really measure anything when making mine...
Here's the Recipe I copied with my notes to the side:
2- 2 1/2 lbs. boiled red-skinned potatoes, skin on (this is where I jumped the tracks...First, I forgot to weigh the potatoes, so I hadn't a clue how many I was cooking up, but I used 7 good sized red potatoes, and I steamed them instead. I think steaming made them less mushy than boiling would have)
6 eggs- (No way do you need 6 eggs unless you'd rather have egg salad with potatoes instead of potato salad with eggs. I used 3 eggs~whites of all three, only the yolk of two)
1 bunch of diced green onions- only the green parts (I believe that RH&B uses some of the actual onion too, so I used two actual onions and then an additional amount of green tops)
generous 1/2 cup real mayonnaise (I used low-fat mayonnaise 'cause that was all I had. Real Mayonnaise would probably be better. I didn't measure at all, I just plopped it on until it looked right, but it was probably a "generous 1/2 cup", whatever in the heck that means)
3/4 tsp. celery seed (I did measure this, because you really don't want too much celery seed)
In my opinion, it also needs some salt and pepper, but I just added salt and pepper to taste on my individual serving. As I mentioned, serve at room temperature and Enjoy!