Potato Salad With Egg
One of the staples that everyone looks for during the spring and summer months is potato salad recipes. I always think that potato salad with egg gives it a little extra bump, so that is my go-to.
While this recipe isn’t vegan, it will be good for anyone who is a vegetarian or follows a gluten-free diet. That said, your entire audience is going to love it regardless!
While I tend to make this for the warmer months, it’s also great as a side during the fall and winter. Whip up some Slow Cooker Pulled Chicken and add this as a side along with some fruit or a salad. Voila, dinner! And if you’re looking for another recipe to bring to a barbecue or serve your guests, my Macaroni Egg Salad is a fantastic option!
Potato Salad With Egg Recipe
4 large potatoes, peeled or unpeeled
3 large eggs
2 stalks celery, diced
1 carrot, diced
1 small dill pickle, diced
1/2 cup mayonnaise
1/4 cup yogurt, greek, plain
1/4 cup sour cream
2 Tbsp pickle juice
1 1/2 Tbsp dill, fresh, chopped (dried is okay if you don’t have fresh)
1 Tbsp mustard (Dijon or regular yellow mustard)
Salt and pepper (to taste)
Cut your potatoes into bite sized pieces and boil them until they are cooked through, but still firm (approximately 8 – 15 minutes depending on the size of the pieces and type of potato). Once done, drain the pot and allow the potatoes to cool.
Hard boil your eggs and, once cooked, remove them from the pot. Submerge them in ice water to continue further cooking and to allow them to get ready to mix into the salad. Once your eggs have cooled completely, peel them and chop them into bite sized pieces.
In a large bowl, combine the cooked potatoes, egg pieces, celery, carrot, and pickle.
In a medium sized bowl, combine the mayo, yogurt, sour cream, pickle juice, dill, and mustard. Mix until they are well incorporated.
Add the dressing mixture into the large bowl and gently mix it into the other ingredients. You want to be careful with this so that you don’t break up the potatoes and the eggs any further. Salt and pepper to taste.
Refrigerate the potato salad with egg for a minimum of an hour to let the flavors come together. Enjoy!
Simply Organic Dill Weed Cut & Sifted Certified Organic, 0.81-Ounce ContainerGrey Poupon Dijon Mustard, 10 ounce BottleGibson Soho Lounge 16-Piece Square Reactive Glaze Dinnerware Set, BluePyrex Prepware 3-Piece Glass Mixing Bowl SetTTLIFE Rainbow Colored Dish Set/Silicone Spatula Utensil Kitchen Colorful 8 Pieces With Turner, Slotted spoon, Ladle, Spoon, Spoon Spatula, Spooula, Spatula, Basting brush for Cooking/Baking/BBQPremium Cooking Utensils Set – 100% Eco-friendly Silicone Wooden Healthy Kitchen Utensils – Best Home Cooking Utensils – Nonstick Heat Resistant Wooden Spoons – Cooking Utensils for Women Men Gray
- 4 large potatoes, peeled or unpeeled
- 3 large eggs
- 2 stalks celery, diced
- 1 carrot, diced
- 1 small dill pickle, diced
- 1/2 cup mayonnaise
- 1/4 cup yogurt, greek, plain
- 1/4 cup sour cream
- 2 Tbsp pickle juice
- 1 1/2 Tbsp dill, fresh, chopped
- 1 Tbsp mustard (Dijon or regular yellow mustard)
- Salt and pepper (to taste)
- Cut your potatoes into bite sized pieces and boil them until they are cooked through (8 - 15 minutes depending on the potatoes). Drain and cool them when done.
- Boil the eggs until they are hardboiled. Drain and cool immediately by putting them into ice water. Once cool, chop them into bite sized pieces.
- In a large bowl, combine the potatoes, eggs, celery, carrot and pickle.
- In a medium sized bowl, combine the mayo, yogurt, sour cream, pickle juice, dill, and mustard.
- Stir the dressing you've just created into the first bowl and gently mix together. You want to be
- careful so that this doesn’t break up the potatoes and the eggs.
- Salt and pepper to taste.
- Refrigerate for a minimum of an hour to let the flavors come together.