Eggy Potato Salad
This potato salad is prepared egg salad style, so it's creamy and absolutely delicious. Definitely give this perfect egg salad-potato salad a try at your next cookout.
- 8-9 small russet potatoes
- salt for boiling
- 7 boiled eggs
- 2-3 green onions, sliced thinly
- 1 2/3 cup real mayonnaise
- 2 tablespoons relish
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons white vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon granulated onion
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- Peel and dice russet potatoes into 1" cubes. Bring a large pot with 2 quarts of water to boil. Add 1 tablespoon of salt, stir and then add potatoes. Cook for 18-22 minutes, until soft but not mushy. Check for tenderness by piercing a few potatoes with a sharp knife.
- Prepare an ice bath by placing cold water and ice in a large bowl. Drain potatoes and submerge them into the ice bath. Add more ice if needed. Let potatoes sit for 15 minutes. This will staunch the cooking process and cool the potatoes enough to handle.
- Slice two of the eggs into quarters. Set aside for garnish. Chop the remaining eggs into small pieces, resembling egg salad. Do not mash. Set aside. Slice green onion, saving about 1 tablespoon of the green part for garnish.
- Drain cooled off potatoes and set aside.
- Combine mayonnaise, green onion, vinegar, mustard, relish, granulated onion, salt, black pepper, and granulated garlic in a large bowl. Taste for flavor and adjust accordingly. Remember that potatoes soak up a lot of salt, so keep this in mind. Add finely chopped egg and potatoes and fold into mayonnaise mixture. Scoop into serving dish and garnish with quartered eggs, a sprinkling of paprika (optional), and the reserved green onion slices. Cover and place into the refrigerator for 2 hours before serving.
- Store leftovers in refrigerator for 2-3 days after preparation.
- *Serving your potato salad at a cookout or party? Keep it safe. Fill a bowl that is larger than your serving dish with ice. Place serving dish filled with potato salad on top. This will keep the salad nice a cool. Cover with plastic wrap until time of service. Drain away melted ice and add more as needed.
Photo and recipe by: Sabrina Baksh