PINOY READERS

I make this all summer long. We have to have this anytime we grill or BBQ which is often. Never, never any left-over. INGREDIENTS Nutrition SERVINGS   8 UNITS   US 4 lbs red potatoes 5 hard-boiled eggs, separated 1 teaspoon salt, divided 3 green onions, sliced 1 cup mayonnaise 2 tablespoons sweet pickle relish 1 tablespoon prepared mustard 1 ⁄ 2 teaspoon pepper 1 ⁄ 2 teaspoon celery seed DIRECTIONS Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes and cut into 1 inch pieces. Chop egg whites. In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions. Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended. Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper. Cover and chill 2 hours (it is even better if you can chill this overnight and serve t...