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Bermuda Onion Potato Egg Salad


12 cold boiled medium potatoes, cut into dice
4 hard boiled eggs, chopped fine
2 small Bermuda onions or sweet Texas onions
2 tablespoons fresh chopped parsley
1/2 teaspoon ground white pepper
2 teaspoons salt
6 tablespoons oil
6 tablespoons vinegar


  • Cut the potatoes into dice and chop the eggs fine.
  • Chop the onions, or slice them very thin.
  • Sprinkle the potatoes, eggs and Bermuda onions with the salt and pepper, and mix thoroughly.
  • Mix the oil and vinegar and pour gradually over the mixture, stirring and tossing continually.
  • Sprinkle chopped parsley over the top and serve.

Makes 6 to 8 servings, depends on the size of the potatoes.

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Helpful Tips

A Bermuda Onion is a large flattened sweet onion that has a mild flavor and yellow, white, or red skin. This type of onion is mostly grown or cultivated in areas that have a warm climate.

A sweet onion is a variety of onion that is not pungent. Their mildness is attributable to their low sulfur content and high water content when compared to other onion varieties.

For sweeter and crisper salad onions, soak onion slices in ice water for 30 minutes. Drain well and pat dry.

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