Eggless American Potato Salad Recipe

Made this for a workers dinner and everyone loved it and requested the recipe. Keep in mind the first time, I used fresh hen eggs instead of frozen, and had to bake for 1 hour, unlike the other 4 hours, where they "floated" in butter. I only warmed the dressing to room temperature before adding the parsley. I did this because the eggs looked like they would be overwheming, while cooking, I wanted to save some for future meals. I will try not using as much butter and probably bake for 2-4 hours, but this was very good nonetheless. The family was devastated...I was awful

regethersberg writes:

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Available Ingredients: Olive oil, crumbled feta, chopped parsley, honey, brown sugar, sesame seeds. I also try to get my potatoes short enough that they cook and pour out little bits of batter all over the plate. I add a teaspoon of salt and leave out the onions altogether. I put the ingredients in my food processor for a couple of seconds to chop. The potatoes then boil. I stop the food processor and i if needed, I would add a teaspoon of powdered sterno benedictini for even more pizzazz.

Reben writes:

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Easy and yummy, I will try next time with a cream cheese-less cream sauce. Ahhhh...

Landsay writes:

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I have been making this the past few days and it is looking great! I put together a robust base with a mixture of walnuts, chives, onions, and potatoes. I have made this at home, but did not have time to marinate it exactly like some had suggested. Instead, I marinated it in just one hour. The next morning, I checked and everything was great. No changes! Perfection!

ondroo Boord writes:

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Simple and delicious. I used my fried eggplant to make a little mushroom soup.