This is a delicious, albeit a basic potato salad with eggs…. I’ve used this recipe for years…
As you can see in the picture I decorated the top to make it look a bit more festive… this salad is a terrific addition to a buffet table, barbeque, church supper or any other event where you need to bring along something…. With the garnish it’s picture perfect!
Need to make more for a crowd?…. make two batches… best of all you can make this ahead… it’s even better the next day!
Of course not to mention the family will love it too… I served this with barbeque beef on buns for a supper one weeknight.
Recipe: Egg Potato Salad
All you need:
About 5-6 large Russet Potatoes, peeled, rinsed and cubed
1 ½ cups Hellman’s Mayonnaise
1 ½ tablespoons vinegar
1 ½ tablespoons prepared yellow mustard
2 teaspoons salt (or to taste)
2-ounce jar chopped pimentos, well drained
1 cup celery (2 large stalks), finely chopped
½ cup green onions, finely chopped
3 hard-boiled eggs (2 finely chopped, 1 for garnish)
3 tablespoons red pepper, chopped
Chives for garnish
All you need to do:
Place the diced potatoes in a pot with enough cold water to just enough water to cover (make sure your dices are the same size so the potatoes will cook evenly).
Bring to a simmer and cook until potatoes are fork tender but still somewhat firm. I keep an eye on this because they can easily become too soft and you will be making mashed potatoes not potato salad.
When potatoes are done, drain in a colander and run cold water over them to cool them down quickly and stop the cooking process.
In the meantime, in a large bowl, whisk together the mayonnaise, vinegar, mustard and salt.
Add the chopped celery, pimento and green onions. Stir together.
Add the cooled potatoes to the bowl (they can be slightly warm, they will absorb some of the dressing if warm).
Add the chopped eggs over the potatoes.
Gently fold the dressing from below to the top. Keep doing this until the potatoes are evenly coated. By sliding your large spoon to the bottom of the bowl and bringing it up slowly you will avoid smashing your potatoes.
Pour the potato salad into a serving bowl. Smooth over the top.
Slice the remaining egg into 3 thick slices.
Place them on top of the salad.
Place the chives below the sliced egg to make it look like a flower.
Sprinkle the finely chopped red pepper over the bottom of the “flowers”.
Chill in the refrigerator until served.
Makes approximately 12 servings.
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