Favorite Potato Salad with Egg Recipe
EatSimpleFood.com
The potato and egg salad recipe that I grew up with is my favorite: boiled potatoes and eggs, pickles, mayonnaise, fine diced red onions, crunchy celery, tart dill pickles and loaded with dill and / or parsley
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 7
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food, Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Vegan, Vegetarian
Ingredients
- 2 lb potatoes, peeled & diced
- 3 eggs, cooked & diced
- 1/3 cup red onions, finely diced
- 2/3 cup celery, diced
- 2/3 cup dill pickles, diced
- 1/4 cup fresh dill or parsley, chopped
- 1 Tbsp mustard
- 3/4 cup Mayonnaise
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Place potatoes in a large pot. Cover with 1" of cool water and add 1/2 tsp of sea salt. Bring to a boil, reduce heat, and simmer uncovered ~ 10-15 minutes or until a fork easily pierces into them.
- Remove from heat, drain, and cool by running under cool water or by putting in ice water and draining. Basically, you need to cool these guys down before making the salad.
- Add 3 eggs to cool water, start a timer for 17 minutes, bring to a boil covered, reduce heat, and simmer uncovered. The 17 minutes starts once the eggs go in cold water (not when they start to boil).
- Put the eggs in an ice bath to stop cooking and to cool completely. The ice bath should also make the eggs easier to peel.
- Mix all ingredients, including 1/4 tsp salt, together in a mixing bowl.
- Add salt to taste and more mayonnaise if you want it creamer. Serve it up. Be happy. Beckie
Notes
- Older eggs are easier to peel.
- Having trouble peeling eggs? Check out the video above. An ice water bath after boiling generally helps a little.
Find it online: https://eatsimplefood.com/potato-egg-salad/