7Th Inning Stretch Layered Potato Salad Recipe

Ingredients for 7Th Inning Stretch Layered Potato Salad

• 3 large eggs
• 2 tablespoons granulated sugar
• White Wine Vinegar
• 1 cup mayonnaise
• Yellow Mustard
• 1 teaspoon salt
• Russet Potatoes
• 1 cup celery, finely chopped
• 1/2 cup red onion, thinly sliced
• Green Onion
• 1/2 cup sunflower seeds, toasted

How to Make 7Th Inning Stretch Layered Potato Salad

1. In a medium saucepan, whisk together 3 large eggs and 2 tablespoons of granulated sugar.
2. Whisk in 2 tablespoons of white vinegar and 2 tablespoons of water.
3. Cook over medium-high heat, whisking constantly, until the mixture thickens and comes to a boil (about 4 minutes).
4. Pour the egg mixture into a medium bowl and let it cool slightly.
5. Whisk in 1 cup mayonnaise, 1 tablespoon Dijon mustard, and 1 teaspoon salt.
6. Cover and refrigerate the dressing until well-chilled (at least 2 hours).
7. 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.
8. Drain the potatoes well and let them cool completely.
9. Once cooled, cut the potatoes into 1-inch pieces.
10. 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.
11. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.