Guest Recipe by : Amanda Dela Cruz Serving Size: 4-6 Ingredients: 6 medium sized Russet Potatoes 3 boiled eggs 3 celery stalks ½ white onion ⅓ cup fat free mayo ¼ cup of vinegar (white or apple cider) 2 tbsp Especial Multi-Usos seasoning Directions: Wash and peel potatoes. Bring a pot of water to boil, […]

Guest Recipe by : Amanda Dela Cruz

Serving Size: 4-6

Ingredients:

6 medium sized Russet Potatoes

3 boiled eggs

3 celery stalks

½ white onion

⅓ cup fat free mayo

¼ cup of vinegar (white or apple cider)

2 tbsp Especial Multi-Usos seasoning

Directions:

  1. Wash and peel potatoes. Bring a pot of water to boil, salt water.
  2. Boil potatoes for about 13-15 minutes until fork tender but still firm. Drain and cool.
  3. Chop potatoes and boiled eggs into desired bite size pieces.
  4. Finely dice celery and onion.
  5. In a bowl, combine mayo, vinegar, celery, onion and seasoning. Mix well.
  6. Combine the rest of ingredients and keep refrigerated until served.

 


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