Ingredients for 7Th Inning Stretch Layered Potato Salad
- 3 large eggs
- 2 tablespoons granulated sugar
- 2 tablespoons white vinegar
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 2 lbs Yukon Gold potatoes
- 1 1/2 cups chopped celery
- 1/2 cup chopped red onion
- 1/4 cup chopped green onions
- 1/2 cup sunflower seeds
- 2 tablespoons water
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How to Make 7Th Inning Stretch Layered Potato Salad
- In a medium saucepan, whisk together 3 large eggs and 2 tablespoons of granulated sugar.
- Whisk in 2 tablespoons of white vinegar and 2 tablespoons of water.
- Cook over medium-high heat, whisking constantly, until the mixture thickens and comes to a boil (about 4 minutes).
- Pour the egg mixture into a medium bowl and let it cool slightly.
- Whisk in 1 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 teaspoon salt.
- Cover and refrigerate the dressing until well-chilled (at least 2 hours).
- Meanwhile, cook 2 pounds of peeled and cubed Yukon Gold potatoes in a large saucepan of simmering salted water over medium-low heat for 20-25 minutes, or until tender when pierced with a fork.
- Drain the potatoes well and let them cool completely.
- Once cooled, cut the potatoes into 1-inch pieces.
- In a large clear bowl, layer the ingredients as follows: potatoes, celery, red onion, hard-boiled eggs (if using the cooked eggs from step 3-4, chop these and add to layer), chilled dressing, green onions, and sunflower seeds.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
67g
Fat
15g
Carbs
14g
