If you are looking for a delightful and creamy dish, this Potato Egg Salad is a fantastic choice. Perfect for picnics, family gatherings, or even a light lunch, this salad combines the simplicity of boiled potatoes and eggs with a mix of flavorful ingredients for a refreshing treat. Easy to prepare but packed with taste, this Potato Egg Salad is sure to become a favorite in your recipe collection.
Tips to make the Potato Egg Salad recipe:
1. Use Fresh Ingredients: Always opt for fresh potatoes and eggs. Fresh ingredients ensure better flavor and texture. Boil the potatoes just until tender to avoid them becoming mushy.
2. Proper Cooling: After boiling, let the potatoes and eggs cool completely before mixing them into the salad. This helps the salad maintain a nice texture and avoids the dressing becoming runny.
3. Add Crunch: Adding chopped celery or pickles can give your salad an extra crunch. These additions not only add texture but also enhance the overall flavor of the salad.
4. Season Well: Don’t forget to season your salad with salt, pepper, and a bit of mustard. This enhances the taste without overpowering the other ingredients.
5. Customize Your Dressing: Mix mayonnaise with a bit of vinegar or lemon juice for a tangy dressing. You can also add some herbs like dill or chives to elevate the flavors.
How to Make Potato Egg Salad Recipe?
Potato Egg Salad Recipe
Equipment
- 1 Large pot For boiling the potatoes and eggs
- 1 Mixing bowl
Ingredients
- 500 g Potatoes Peeled and diced
- 4 Eggs Hard-boiled and chopped
- 1 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 cup Celery Chopped
- 1/2 cup Red onion Finely chopped
- to taste Salt
- to taste Black pepper
- 1 tbsp Fresh parsley Chopped, for garnish
Instructions
- Place the diced potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Drain and let cool.
- In another pot, place the eggs, cover with water, and bring to a boil. Once boiling, cook for 10 minutes. Drain and transfer to cold water to cool. Peel and chop the eggs.
- In a mixing bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Mix well.
- Add the cooled potatoes, chopped eggs, celery, and red onion to the bowl. Mix until well combined.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley before serving.
