Easy Potato and Egg Salad Recipe
This article will share an easy recipe for potato and egg salad. It is a great dish for a quick and healthy lunch or dinner.
Why You Should Make This Salad
- It’s a quick and easy lunch or dinner recipe.
- It’s healthy and nutritious.
- It’s versatile and can be served with a variety of other dishes.
How to Make This Salad
- Ingredients:
- 2 pounds potatoes, peeled and cubed
- 4 hard-boiled eggs, peeled and chopped
- 1/2 cup celery, thinly sliced
- 1/2 cup red onion, diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Instructions:
- Combine all of the ingredients in a large bowl.
- Stir until well combined.
- Serve immediately or chill for later.
When and Where to Serve This Salad
- This salad is perfect for a quick and easy lunch or dinner.
- It can also be served as a side dish for a larger meal.
- This salad can be enjoyed at home or on the go.
- It is also a great option for potlucks and other gatherings.
Tips for Making This Salad
- To make this salad ahead of time, simply prepare it and store it in the refrigerator until you are ready to serve it.
- You can also add other ingredients to this salad, such as chopped carrots, olives, or chopped tomatoes.
- This salad is a great way to use up leftover potatoes and eggs.
Recommendation
highly recommend this easy potato and egg salad recipe. It is a delicious and healthy dish that is perfect for any occasion.
Conclusion
Thank you for reading this article. hope you enjoy this easy potato and egg salad recipe.
easy potato and egg salad recipe
– 3 large potatoes, peeled and cubed
– 2 hard-boiled eggs, chopped
– 1/2 cup celery, thinly sliced
– 1/2 cup red onion, diced
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Celery, carrots, radishes, green beans, or peas.
2 pounds potatoes, peeled and cubed
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped celery
1/4 cup chopped red onion
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
You can use any type of potato you like, but I recommend using a waxy potato like Yukon Gold or red potatoes. These potatoes will hold their shape better when they’re cooked and will not become mushy.
Boil the potatoes for 15 minutes or until they are tender.
Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until tender. Drain and let cool slightly before peeling.
4 eggs