Ingredients
3 LB of Potatoes
1/2 Bunch of Parsley
1/2 Medium White Onion
1/2 Bunch of Cilantro
4 Eggs 8 TSP of Mayo
1-1/2 TSP Mustard
1-1/2 TSP Ketchup
1 TSP Soy Sauce
3/4 Cup of Milk
1/8 TSP Black Pepper Salt
1 Small Carrot
Directions
BOILING POTATOES
1. Wash and place 3 LB of Potatoes into a Medium Pot
2. Add Water to Cover the Potatoes
3. Add 1 TSP Salt
4. Boil Potatoes for 1 Hr on medium-high flame. Poke Potatoes for Readiness Using a Fork (Ready when soft)
5. When Boiled, Bring Potatoes to The Kitchen Sink and Cool Them Down with Running Water
BOILING EGGS
1. Boil 4 Eggs
CHOPPING INGREDIENTS
1. Chop 1/2 Bunch of Parsley
2. Chop 1/2 Medium White Onion
3. Chop 1/2 Bunch of Cilantro
4. Cut Egg Whites
PREPARING THE SAUCE
1. In a Large Mixing Bowl Add and Smash 4 Hard Boiled Egg Yolks
2. Add 6 Scoops of Mayo using a TSP
3. Add 1-1/2 TSP of Mustard
4. Add 1-1/2 TSP of Ketchup
5. Add 1 TSP of Soy Sauce
6. Add 3/4 Cup of Milk
7. Add 1/8 TSP of Black Pepper
8. Add 1/8 TSP of Salt Mix All Ingredients to Create Liquid Form
PREPARING THE SALAD
1. Peel and Cut Potatoes into Medium Pieces (As Shown in Video). You Can Use a Small Spoon to Peel the Boiled Potatoes
2. Add Cut Potatoes to the Sauce
3. Add Chopped Parsley, Onion and Cilantro
4. Add Cut Egg Whites
5. Add a Small Carrot and Slice It Using a Vegetable Peeler (As Shown in Video) Mix All Ingredients *******This Salad should not sit at room temperature for longer than two hours (Keep in the Refrigerator)*******
Enjoy Your Potato Salad
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