xiaoxl/recipe_data huggingface dataset:
Favorite Beef Stew


Ingredients:
carrots, celery ribs, potatoes, onions, garlic cloves, bay leaf, Worcestershire sauce, dried thyme leaves, basil leaves, black pepper, beef stew meat, diced tomatoes, beef broth, all-purpose flour, cold water

Directions:
Layer ingredients in slow cooker in the following order: carrots, celery, potatoes, onion, garlic, bay leaf, Worcestershire sauce, thyme, basil, pepper, beef, tomatoes with juice and broth.  Cover and cook on low 8-9 hours.
Remove beef and vegetables to large serving bowl; cover and keep warm.  Remove and discard bay leaf.  Turn slow cooker to high; cover.  Mix flour and water in small bowl until smooth.  Add 1/2 cup cooking liquid; mix well.  Stir flour mixture into slow cooker.  Cover and cook 15 minute or until thickened.  Pour meat and vegetables back into slow cooker and stir.  Turn slow cooker back to low and enjoy!
Grapefruit Meringue Nests With Mixed Berries


Ingredients:
cream of tartar, sugar, grapefruit peel, blueberries, raspberries, strawberries, sugar, grapefruit juice

Directions:
PREPARE MERINGUE NESTS:
Preheat oven to 200°F.
Line large cookie sheet with parchment paper or silicone baking mat.
In large bowl, with mixer on high speed, beat egg whites and cream of tartar until soft peaks from.
Sprinkle in sugar 2 tablespoons at a time, beating until sugar dissovles and meringue stands in stiff, glossy peaks when beaters are lifted.
With large rubber spatula, gently fold grapefruit peel into meringue until well combined.
Divide mixture into 8 even mounds (heaping 1/4 cup measuring cup] on prepared sheet, spacing about 2 inches apart.
Pressing back of spoon into center of each meringue, form mounds into 3 inch round nests.
Bake 2 hours or until firm.
Turn off oven; leave meringues in oven 1 hour or overnight to dry.
When dry, carefully remove from parchment.
Meringues can be stored in tightly sealed container at room temp up to 2 weeks.
PREPARE BERRIES:.
In large bowl, combine blueberries, raspberries, and half of strawberries.
In 12 inch skillet, combine sugar and grapefruit juice.
Heat to boiling on medium, stirring occasionally.
Boil 2 minutes or until sugar dissolves and mixture is clear pink.
Add the first half of strawberries and cook 1-3 minutes or until berries release their juices and have softened slightly.
Pour mixture over un-cooked berries in large bowl.
Stir gently until well combined.
Place meringue nexts on serving plates.
Divid berries among nests and drizzle grapefruit syrup all around.
Serve immediately.
Air Fryer Flour Tortilla Bowls
Category: everyday-cooking
By Yoly

These cute tortilla bowls are great as DIY tostadas. Just set out all the fillings and have everyone make their own. The bigger the tortilla, the bigger the mold should be. Just make sure it fits in your air fryer. I used an 8-inch flour tortilla and a 4 1/2-inch souffle dish.

Ingredients:
1 (8 inch) flour tortilla
1 (4 1/2-inch) souffle dish

Directions:
Preheat the air fryer to 375 degrees F (190 degrees C). Heat tortilla in a large skillet or directly on the grates of a gas stove until soft and pliable. Place tortilla inside souffle dish, patting bottom down and fluting tortilla up the sides of the dish. Air fry until tortilla starts to turn golden brown, 4 to 5 minutes. Remove tortilla bowl from souffle dish and place upside down in the basket. Air fry until golden brown, an additional 1 to 2 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 tortilla bowl

Calories: 168.5
Fat: 4.2 g
Saturated fat: 1 g
Carbohydrates: 27.7 g
Sugars: 1 g
Dietary fiber: 1.7 g
Protein: 4.5 g
Sodium: 343.4 mg
Crusty Garlic Grilled Cheese and Tomato Sandwich


Ingredients:
tomatoes, butter, margarine, garlic powder, American cheese

Directions:
Butter bottom and top of roll.
Sprinkle with garlic powder and Italian seasoning.
Put seasoned side down in hot skillet.  Don't walk away, as it will brown quickly.
Layer one side of roll with cheese and sliced tomato and other side with other slice of cheese.
Watch to see when the cheese starts to melt.  This doesn't take long.
Flip the just cheese side on top of the tomato side and slide out onto plate.  Cut in half.
Easy Oven Beef and Gravy


Ingredients:
boneless beef cubes, water

Directions:
Mix the soups and water together using a electric mixer in a bowl., Place the cubed beef in a oven proof dish., Pour the soup mix over the beef and gently fold until all the meat is covered., Cover the dish and bake at 325 for 2 hours, stirring several times., Serve this over mashed potatoes or noodles.
Das Dutchman Essenhaus Raspberry Cream Pie


Ingredients:
water, cornstarch, water, raspberry gelatin powder, fresh raspberries, granulated sugar, salt, lemon juice, cornstarch, salt, milk, granulated sugar, vanilla extract, milk

Directions:
for the RASPBERRY PUDDING., heat the water and sugar., Mix the cornstarch, salt, water and lemon., Add to water, sugar, mixture., Boil until mixture is clear., Add gelatin and stir to dissolve., Add raspberries and cool., for the VANILLA FILLING., place 3 cups of milk in pan., Heat to scalding., Mix cornstarch, sugar, salt, vanilla extract, egg yolks, and 1 cup of milk., Slowly blend into hot milk, stirring constantly until thick., Cool., Pour 2 cups of vanilla filling into each pie shell., Place 2 cups of Raspberry Pudding on top of Vanilla filling., Top with whipped cream.
Popeye Split Pea Soup


Ingredients:
water, sweet potato, onion, garlic cloves, salt, fresh cracked pepper, fresh spinach, dried savory, dry sherry

Directions:
Soak peas 8 hours or overnight., Drain and rinse., Combine with the rest in a pot., Bring to a boil., Reduce., Cover partially., Simmer 4-5 hours or until thick and creamy., YUM!
Beef Zingo


Ingredients:
soy sauce, tomato ketchup, garlic

Directions:
Mix all the sauces and other constituents together in a jug.
Cooking:- Take a deep roasting dish e.g. 10 ins x 14 ins x 3 ins deep that will take all your ribs and lay them side by side, ideally filling the bottom of the roasting dish, the more space you have between ribs the greater the sauce will evaporate, which you want to avoid.
Pour the sauce over the ribs ensuring that each one has sauce run over it.
Cover with tin foil and cook for 4 hours at 180 degrees or Gas Mark 4.
After four hours remove foil and drain off the sauce into a jug and place the ribs back into the oven for ten minutes to brown, then remove from oven.
The sauce will settle and with some meats a layer of fat will appear on the top, remove the fat.
Test the sauce, if it is too concentrated dilute to suit with water.
There can be a considerable variation in the flavour and consistency of the sauce depending on which base ingredients are used, especially with commercial Soy and Tomato Sauces.
If your oven is tending to run hot, check the sauce to ensure that it is not evaporating after a couple of hours, it is a slow cooking operation at a relatively low temperature and your oven may need turning down.
Take the sauce and heat in a pan and thicken with corn flour to make a good visual pouring sauce, not too thin and not too thick, the sauce normally has a superb sheen.
You can leave the Zingo’s in a warm oven covered with sauce and covered with tin foil for immediate use.
You can also put them in dishes with the sauce and keep them refrigerated, microwave and place in an oven, replate and pour the sauce over before serving.
Decorate with fanned warm peach slices and a touch of green herbs.
Any Zingo’s not sold can be put in the freezer with the sauce for use on another day.
Kitchen Tip:- Any Zingo Sauce left over use for adding to the gravy with the Sunday Joint.
Hambuns
Category: main-dish
By Ozzyzmommy

Hot bun sandwiches with ham, cheese, eggs, olives and onion. Great for dinners and camping, eat cold or hot; delicious either way! Note: Hambuns can be served hot OR refrigerated or frozen to be enjoyed another time.

Ingredients:
6 cups diced cooked ham
1 (2 pound) loaf processed cheese, cubed
1  green onion, chopped
1 (2 ounce) can chopped black olives
4  hard-cooked eggs, chopped
1 cup mayonnaise
salt and pepper to taste
16  hamburger buns

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the ham, cheese, green onion, olives, eggs, mayonnaise, salt and pepper. Mix all together. Spoon mixture into buns and wrap each bun separately in a piece of aluminum foil. Place wrapped buns on a cookie sheet and bake in the preheated oven for 15 minutes. Unwrap and enjoy!

Yields: 16 servings

Calories: 557.2
Fat: 38.5 g
Saturated fat: 14.4 g
Carbohydrates: 27 g
Sugars: 4.5 g
Dietary fiber: 1.3 g
Protein: 25.2 g
Cholesterol: 132 mg
Sodium: 1733 mg
Rocky Mountain Potatoes


Ingredients:
baking potato, evaporated milk, butter, salt, sweet paprika

Directions:
Pierce the well-scrubbed potato with the tip of a knife or the tines of a fork.
Bake at 350*F until done, about 1 hour.  The potato will feel soft when it's squeezed.
Cut a wide cross in the baked potato, and spread the peel back a little.
Insert a fork into the opening and mash the potatoe slightly.  Pour in the milk and poke the butter well into the potato.
Sprinkle with a little bit of salt and a dash of paprika.
Watermelon Ice


Ingredients:
watermelon, sugar

Directions:
Sprinkle sugar over watermelon cubes.
Using an ice-cream maker: Puree in blender or food processor.
Freeze or refrigerate for at least 4 hours.
Process in ice cream maker according to manufacturer's directions.
Freeze until ready to serve.
Using the freezer and food processer: Freeze watermellon cubes for at least 4 hours.
Using food processor puree cubes (2 cups at a time] until fluffy.
Freeze until ready to serve.
Apple and Sausage Stuffing


Ingredients:
onion, celery, apple, water, margarine, herb seasoned stuffing mix, fennel seed

Directions:
Brown the sausage in a large skillet over medium heat (add oil to skillet if needed]; crumble the sausage while browning.
Transfer sausage to a large bowl, using a slotted spoon.
Add onion, celery, apple, and 1 tablespoon oil (if needed] to the skillet.
Stir/saute until tender; remove skillet from heat.
Add water and margarine to a saucepan; bring to a boil; remove pan from heat.
In a mixing bowl, combine stuffing mix with water/margarine mixture; toss lightly until moist throughout (add more water if you prefer moister stuffing].
Add fennel seeds to stuffing mixture; stir to blend.
Add stuffing mixture and onion mixture to the large bowl with sausage; mix thoroughly.
Transfer to a baking pan sprayed with cooking spray.
Bake in a 350°F oven for 30 minutes.
Environmentally Friendly Toilet Disinfectant


Ingredients:
"distilled white vinegar"

Directions:
Combine in bottle and spray toilet., Swish with toilet brush., *Remember to label bottle.
Ham and Cheese Bowties
Category: meat-and-poultry
By STEPHNDON

This is like homemade macaroni and cheese but with the fun bow tie pasta and hearty ham. While this makes perfect use of leftover ham, there usually aren't any leftovers when I serve this!  My family gobbles it right up.

Ingredients:
8 ounces farfalle (bow tie) pasta
¼ cup butter
1 clove garlic, minced
¼ cup all-purpose flour
½ teaspoon salt
⅛ teaspoon ground black pepper
2 cups milk
½ teaspoon prepared mustard
2 ½ cups shredded Colby cheese
4 ounces cooked ham, julienned
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large saucepan over medium heat, melt butter.  Saute garlic 30 seconds.  Whisk in flour, salt and pepper.  Cook and stir until smooth.  Pour in milk, a little at a time, stirring constantly.  Bring to a boil for 1 minute.  Stir in mustard and Colby.  Continue to cook, stirring occasionally, until cheese is melted.  Remove from heat and stir in pasta and ham. Pour into a 2 quart baking dish.  Sprinkle with Parmesan. Bake 20 to 25 minutes, until bubbly and golden.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 508.2
Fat: 29.7 g
Saturated fat: 17.4 g
Carbohydrates: 36.5 g
Sugars: 5.4 g
Dietary fiber: 1.4 g
Protein: 24.2 g
Cholesterol: 85 mg
Sodium: 863.6 mg
Tiganites Me Stafithes: Sugared Raisin Pancakes


Ingredients:
all-purpose flour, baking powder, salt, black currants, black currants, sugar, water, vanilla extract, confectioners' sugar

Directions:
Sift or whisk the flour with the baking powder and salt in a mixing bowl. Add the currants, sugar, water, and vanilla. Mix until well blended, cover, and set aside for 1 hour.
Drop the batter by tablespoonful into hot oil (preheated over medium heat] and fry until nicely browned on both sides. Drain well on absorbent paper towels.
Sprinkle with confectioner's sugar and then (garnish with your favorite fruit - optional] and serve.
Canned Apple Pie Filling
Category: desserts
By rhonda

This recipe makes 7 quart jars of filling for apple pies. 2 quarts make a 9 inch pie. Need to have 7 one quart canning jars, with rings and lids.

Ingredients:
4 ½ cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
2 drops yellow food coloring
6 pounds apples

Directions:
in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring. Sterilize canning jars, lids and rings by boiling them in a large pot of water. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace. Fill jars with hot syrup, and gently remove air bubbles with a knife. Put lids on and process in a water bath canner for 20 minutes.

Yields: 7 quarts

Calories: 96.7
Fat: 0.1 g
Carbohydrates: 25 g
Sugars: 21.1 g
Dietary fiber: 1.2 g
Protein: 0.1 g
Sodium: 85 mg
Celery, Apple & Pecan Salad


Ingredients:
pecan halves, low-fat sour cream, white wine vinegar, sugar, celery, apple

Directions:
Preheat oven to 350.  Spread pecans on a rimmed baking sheet; bake until lightly browned, 5 to 7 minutes.  Set aside to cool.
In a med bowl, whisk together sour cream, vinegar and sugar (if using] until smooth.
Add celery and apple. Toss gently to combine.
Crumble toasted pecans on top, serve immediately.
Marinated Cucumbers


Ingredients:
cucumbers, onion, vinegar, sugar, olive oil, salt, oregano, garlic powder, marjoram, lemon-pepper seasoning, ground mustard, basil

Directions:
Toss the cucumbers and onions together., Mix the rest of the ingredients in a jar with lid., Shake well., Pour over cucumbers., Cover and chill.
Marrakesh Couscous


Ingredients:
vegetable broth, water, couscous, dried currants, raisins, olive oil, shallots, red bell pepper, zucchini, carrot, hot chili pepper, scallions, ground coriander, ground cumin, cayenne, turmeric, salt, fresh ground black pepper, fresh lemon juice, fresh parsley

Directions:
Bring the broth to a boil in a saucepan; stir in the couscous and currants; remove from heat, cover, and set aside for 10 minutes.
Heat the oil in a large skillet over medium heat; add in shallots, bell pepper, zucchini, carrot, chile, scallions, coriander, cumin, cayenne, turmeric, and season with salt and pepper to taste.
Increase heat to med-high and cook until vegetables begin to soften, stirring often, about 5 minutes.
Add the couscous mixture and lemon juice; cook until heated through, about 3 minutes.
Remove from heat and stir in the parsley; taste to adjust seasonings.
Serve hot, cold, or at room temperature.
*Can add a can of drained chickpeas for protein.
Laouli's Pasta Salad


Ingredients:
pasta, green pepper, onion, black olives, colby-monterey jack cheese, cherry tomatoes

Directions:
Make the pasta according to the directions on the box and your tenderness preference.
While pasta is cooking, Chop all fo your vegetables into bite size pieces. We leave ours chunky based on our preferences.
Cube the Salami and Cheese(I usually buy the pre-cubed cheese] You can also add Pepper Jack Cheese depending on your personal tastes!
Once the pasta is complete and has cooled, mix all ingredients together and let chill.
Easy Moroccan-Style Chicken Breasts


Ingredients:
boneless chicken breasts, seasoning salt, pepper, onion, garlic, salsa, water, currants, liquid honey, cumin, cinnamon

Directions:
Season chicken pieces with salt and pepper, then brown in oil on all sides.
Transfer the chicken in a greased baking dish.
In the same frypan, saute onion and garlic; spoon over the chicken in the dish.
In a bowl, combine the salsa, water, currants, honey, cumin and cinnamon; pour over the chicken; mix with clean hands to slighty coat the chicken.
If you are adding in green bell pepper, just mix in with the salsa/honey mixture.
Cover and bake for about 45-50 minutes, or until chicken is done.
Sprinkle with slivered almonds.
Delicious.
Super Easy Chili


Ingredients:
ground beef, green peppers, onions, dark red kidney beans, red kidney beans, crushed tomatoes, diced tomatoes, garlic, vinegar, chili powder, cumin, fresh cilantro, salt, sour cream, cheddar cheese, scallion

Directions:
In a very large pot, brown the beef and onion until cooked.  Add the tomatoes, peppers and seasoning, and once brought to a boil, lower heat to medium and let it simmer for approximately 45 min, making sure to stir occasionally.
Add the beans and let it cook another 15 min, still stirring occasionally.  Serve plain or over rice with toppings of your choice.
Joanna's Brownies


Ingredients:
butter, white sugar, eggs, vanilla extract, all-purpose flour, salt, baking powder, butter, honey, vanilla extract, confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Chocolate Slice


Ingredients:
plain flour, sugar, cocoa powder, butter, vanilla, icing sugar, cocoa powder, butter, hot water

Directions:
Preheat the oven to 180 degrees c or 165 degrees for a fan forced oven.
Grease and line a lamington tray with baking paper, I usually spray the pan with cooking spray and place a strip of baking paper across the middle section so that I can lift the slice out of the tin to cut it.This way your tin will not be damaged by the knife when you cut the slice.
Sift the flour and cocoa into a mixing bowl. Add the coconut and the sugar and mix to combine.
To the melted butter add the vanilla and then add this to the dry ingredients and mix well.
place the mixture into the slice tin and spread out evenly, bake in the oven for 20 mins and then cool.
To make the icing sift the icing sugar and the cocoa into a bowl and add the water and butter and mix well.
Spread the icing over the top of the slice and cool in the fridge for an hour before slicing.
To remove the slice from the tin,gently lift the baking paper at the sides and the slice will lift out easily.  Place the slice on a cutting board and cut into squares.
This slice can be kept in an airtight container for up to a week and can also be frozen for up to a month.
Buffalo Chicken Totchos
Category: appetizers-and-snacks
By Soup Loving Nicole

Crispy tater tots piled high with buffalo chicken and cheese for a 'nacho' experience your friends and family will love.  Substitute blue cheese dressing for the ranch if desired.

Ingredients:
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
2 pounds boneless skinless chicken breasts, cubed
1 ½ teaspoons celery seed
1 tablespoon olive oil
⅔ cup buffalo wing sauce
1 cup shredded Monterey Jack cheese
½ cup ranch dressing

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Spread potato nuggets in a single layer on a baking sheet. Bake in the preheated oven until golden brown, about 25 minutes. Meanwhile, place chicken in a large bowl. Add celery seed and olive oil. Stir to coat. Heat a large skillet over medium-high heat. Add chicken and cook until golden brown on all sides, about 15 minutes. Turn heat off and add wing sauce. Stir to coat. Remove potatoes from oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Spoon chicken mixture evenly over potatoes and top with Monterey Jack cheese. Broil on low until cheese is melted, about 5 minutes. Remove from oven and drizzle ranch dressing over the top. Serve immediately.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 481.2
Fat: 27.9 g
Saturated fat: 6.9 g
Carbohydrates: 32.3 g
Sugars: 1.3 g
Dietary fiber: 2.8 g
Protein: 30.6 g
Cholesterol: 81.2 mg
Sodium: 1283.1 mg
Grandma Lucy's Date Squares


Ingredients:
oats, flour, baking soda, shortening, brown sugar, dates, hot water, brown sugar, vanilla

Directions:
Mix oats, flour, and baking soda., Add shortening., Prepare filling by mixing chopped dates, hot water, brown sugar, and vanilla., Put 1/2 dry mix in a baking pan., Add filling., Top with rest of dry mix., Bake 20 minutes at 350, or until well browned.
Bamieh (Middle Eastern Okra Stew)
Category: soups-stews-and-chili
By E A Bowes

A fabulous, flavor-filled recipe that's great for leftovers. Every Middle Eastern country has its own spin on this dish, but this one is predominantly the Yemeni version. Serve over basmati rice.

Ingredients:
2 tablespoons vegetable oil
2 large onions, chopped
salt and ground black pepper to taste
2 pounds cubed lamb stew meat
3 tablespoons ground cinnamon
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 ½ tablespoons garlic paste
5 (14.5 ounce) cans canned diced tomatoes, drained
1 ½ tablespoons tomato paste
2  beef bouillon cubes
4 cups boiling water
2 pounds frozen sliced okra

Directions:
Heat the vegetable oil in a large pot over medium heat. Stir in the onion, salt and black pepper; cook and stir until the onion has softened and turned a light golden brown, about 10 minutes. Add the lamb, cinnamon, cumin, coriander, and garlic paste. Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes. Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the pot with the lamb and stir in the okra. If necessary, add water to cover the okra. Cover and simmer for 30 minutes, stirring occasionally. Remove the cover and cook for another 45 minutes to 1 hour until the lamb is very tender and the stew reaches your desired thickness.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 261.7
Fat: 8.3 g
Saturated fat: 2.2 g
Carbohydrates: 22.6 g
Sugars: 11.8 g
Dietary fiber: 7 g
Protein: 21.6 g
Cholesterol: 53.5 mg
Sodium: 778.5 mg
Potato-Green Bean Salad With Cucumber Dressing


Ingredients:
eggs, green beans, grape tomatoes, cucumber, kosher salt, mayonnaise, sour cream, tarragon, parsley, onion, Dijon mustard

Directions:
Toss cucumber with generous pinch of salt and place in a small strainer.  Let drain 15 minutes, then squeeze well to remove excess moisture.  Set aside.
In a large bowl, whisk together mayonaisse, sour cream, herbs, onions, mustard, lemon juice and salt and pepper.  Fold in the cucumber. Stir in the tomatoes. Set aside.
Boil potatoes and eggs in salted water over high heat until potatoes are almost done.  Add the beans and cook for another 3 to 5 minutes. (If you are using frozen, make sure they are thawed before putting them in the cooking water]. Drain the potatoes and beans, leaving the eggs in the pot. Shake eggs in pot until cracked all over and then cover with cold water.
Gently stir potatoes and beans (drained but still hot]in the dressing-tomatoe mixture.
Peel eggs and slice into 1/2 inch rounds.  Gently mix into the potato mixture.
This salad can be served warm, room temperature or cold.  I personally like to put it in the fridge and let the flavors meld together for a couple of hours before serving.