 | | Directions |
- Dressing: Whisk eggs in small saucepan. Whisk in vinegar and 2 tablespoons water.
- Bring to boil over medium high heat. Boil for 3-4 minutes or until thickened, stirring constantly.
- Pour into medium bowl, whisk in mayonnaise, mustard and salt.
- Cover and refrigerate until well chilled.
- Meanwhile, cook potatoes in large pot of boiling water for about 20 minutes or until just tender.
- Drain and cool. Cut into 1 inch pieces.
- In large serving bowl, layer potatoes, celery, red onion, eggs, layer of dressing, green onions and pumpkin seeds. Chill until serving time.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: large serving bowl, large pot, small saucepan
Servings: 8
Serving Size: 1 cup
|  | | Ingredients | | - | | DRESSING |
| - | | 2 eggs |
| - | | 1/2 cup sugar |
| - | | 1/4 cup white wine vinegar |
| - | | 1 cup mayonnaise |
| - | | 1 tablespoon yellow mustard |
| - | | 1 teaspoon salt |
| - | | SALAD INGREDIENTS |
| - | | 2 pounds red skinned potatoes - or white, peeled, cut in half |
| - | | 2 cups celery - thinly sliced |
| - | | 1/2 red onion - thinly sliced |
| - | | 5 hard cooked eggs, cut into wedges |
| - | | 1/4 cup green onions - sliced |
| - | | 2 tablespoons sunflower seeds or roasted pumpkin seeds |
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