I served this murphy salad alongside those delicious baked chicken wings I shared before this week, in addition to I almost convinced myself that it was summertime again. 🙂 Third, I’m genuinely terrible nigh posting seasonal recipes at the correct time, then perhaps nosotros tin dismiss only regard this my getting a caput rootage on summertime recipes.
Whatever the argue for making it, this murphy salad is ever a hit! It has a nifty combination of textures in addition to flavors, in addition to it’s i of my favorite things to eat. It’s pretty durable, too, in addition to I similar that I tin dismiss brand a batch early on inwards the calendar week in addition to nosotros tin dismiss munch on it for several days. Anything to brand dinner fourth dimension easier, right? If you lot similar murphy salad, you lot definitely involve to essay this one. It’s the best!
6 large russet potatoes, baked in addition to cooled
4 large boiled eggs, peeled in addition to chopped
1/2 loving cup chopped celery
1/2 loving cup chopped olives
1/4 loving cup chopped greenish onions
1 loving cup mayonnaise (I similar the sort alongside olive oil)
1-2 tablespoons xanthous mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
- Chop the potatoes into 1/2 inch cubes.
- Add the potatoes, eggs, celery, olives, in addition to greenish onions to a large bowl.
- In a pocket-size bowl or criterion cup, whisk together the mayonnaise, mustard, salt, in addition to pepper.
- Pour the mayonnaise mixture over the potatoes in addition to toss to coat.
- Sprinkle alongside paprika in addition to toss again.
- Store covered inwards the fridge for upward to a week.