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4 - large boiled potatoes
2 - large hard boiled eggs - chopped
2 - tablespoons white vinegar 30 mL
1 - 1 ½ cups mayonnaise 250 - 375 mL
1 - 1 ½ teaspoons garlic salt 7-10 mL
1 - teaspoon Basils
Fire and Brimstone (Hot)
Sauce 5 mL
2 - teaspoons prepared mustard 10 mL
potatoes before boiling. Cool potatoes completely
after boiling them. Cut into desired bite size
In a large bowl, combine
potatoes and chopped eggs. Set aside.
In a large casserole dish,
combine the remaining ingredients. Stir. Check
for salt and "heat" level by tasting
mayonnaise mixture. Add more garlic salt or hot
sauce, if desired.
Gently fold potatoes and
eggs into the mayonnaise mixture.
Place in refrigerator and
chill at least one hour before serving.
Try using red potatoes and not peeling them.
Garnish with sweet diced sweet Spanish onions or
diced sweet red and yellow peppers.
Recipe © Simmons
Hot Gourmet Products Corp.