Yield: 16 cups
£ 5 large red potatoes, skins on
2 ½ cups mayonnaise
2 cups sweet taste
¾ cup yellow onion, chopped
¼ cup of sugar
1 ½ teaspoons salt
White pepper 1 tbsp
10 hard boiled eggs
A. The day before serving, cook the potatoes until tender, drain and allow to cool, then cover and refrigerate overnight. In a large bowl mayonnaise, salsa, onions, sugar, salt and pepper.
Two. With a wire egg slicer, cut the eggs in two games addresses. Place the eggs on top of the mayonnaise mixture but do not stir in. Cover and refrigerate overnight.
Three. Days of Service, gently stir the eggs in mayonnaise mixture. Breaking cut the potatoes into small pieces, some small things, something small. Gently stir potatoes in mayonnaise and egg mixture, stirring just enough to coat pieces of potatoes. Cover and refrigerate for at least 30-45 minutes before serving.
Per ½ cup serving: 240 calories; 16g fat; 2.5 g saturated fatty acids; Cholesterol 65 mg; Protein 4g; 21g Carbohydrate; 7 g of sugar; 1.5 g of dietary fiber; 355g sodium; Calcium 15mg.
Adapted recipe for home kitchens by the Post-Dispatch.
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