Actually...this is a close second on the crack meter...for me anyways...
Ingredients:
1 5 lb bag white potatoes (do not use russet...don't know why, but you could substitute w/ red skin potatoes)
6 hard boiled eggs
Dried onion flakes
Dried parsley
Celery salt
S&P
Kraft mayo (no other will do!)
Yellow mustard (some say Ploughman's is the only kind...)
Method:
Cook your eggs, put them in a grocery bag and leave overnite in the fridgerator. Peel them the next morning and mash completely once the potatoes have boiled.
Peel the potatoes and boil whole for about 45 mins (you don't want them mushy). Remove from water and let cool.
Once cooled, combine potatoes and mashed eggs. Sprinkle a light dusting of celery salt over the mixture, followed by a good amount of onion flakes, then tons of dried parsley, and S&P. Lastly, add the amount of mustard and mayo (which there can never be enough of) and mix.
Refrigerate for a couple of hours before serving. Remember that those dried spices will get tasty once you give them time to sit, so don't overdue it on the celery salt and onion flakes. That being said, don't be shy on the parsley.
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