Potato Salad with Egg
Potato salad with egg is a classic dish that brings back memories of summer picnics and family gatherings. This creamy, tangy salad is not only delicious but also incredibly versatile and easy to make. With tender Yukon Gold potatoes, hard-boiled eggs, and a zesty dressing, it’s a dish that can be enjoyed on its own or as a delightful side. Whether you’re preparing for a barbecue or simply looking for a satisfying meal, this potato salad recipe will surely become a favorite. Let’s dive into the details of how to create this scrumptious dish!
Top Reasons to Make Potato Salad with Egg
- Comfort Food Classic: Potato salad with egg is a nostalgic dish that many love, evoking memories of warm family gatherings.
- Easy to Prepare: With just a few simple ingredients, you can whip up a delightful salad in no time.
- Customizable: This recipe is adaptable, allowing you to add your favorite ingredients or adjust the flavors to your liking.
- Perfect for Any Occasion: Whether it’s a summer barbecue, picnic, or holiday feast, this salad fits right in.
- Great for Leftovers: This salad stores well, making it a fantastic option for meal prep or leftovers.
What You’ll Gather
- 2 pounds Yukon Gold potatoes – diced for the perfect texture.
- 3 eggs – hard-boiled for that creamy richness.
- 1 tablespoon white vinegar – to enhance the flavors.
- 1/2 cup dill pickles – chopped for a delightful crunch.
- 2 sticks celery – chopped for added freshness.
- 1/4 cup red onion – finely chopped for a mild bite.
- Paprika – to taste, optional for garnish.
- 3/4 cup mayo – the creamy base of the salad.
- 1/2 teaspoon celery salt – for seasoning.
- 1 teaspoon Worcestershire sauce – optional but recommended for depth of flavor.
- 1 teaspoon Dijon mustard – adds a nice tang.
- 1 teaspoon white vinegar – for extra acidity.
- 1 tablespoon pickle juice – brings in that zesty kick.
- 1 tablespoon fresh parsley – chopped for a pop of color and freshness.
- Pepper – to taste, for seasoning.
Kitchen Gear Checklist
- Large Pot: For boiling the potatoes and eggs.
- Colander: To drain the potatoes and eggs after cooking.
- Mixing Bowl: For combining all ingredients.
- Cutting Board and Knife: For chopping the vegetables and eggs.
- Measuring Cups and Spoons: To ensure accurate ingredient amounts.
- Spatula or Spoon: For mixing the salad gently.
From Start to Finish: Potato Salad with Egg
Step 1: Prepare the Potatoes
Begin by washing and peeling the Yukon Gold potatoes. Dice them into uniform pieces, about 1-inch cubes, ensuring they cook evenly. Place the diced potatoes into a large pot and cover them with water. Add a pinch of salt and bring to a boil over medium-high heat.
Step 2: Boil the Potatoes
Once the water reaches a rolling boil, reduce the heat to medium and let the potatoes cook for about 10-15 minutes, or until they are fork-tender. Be careful not to overcook them; you want them to hold their shape when mixed.
Step 3: Hard-Boil the Eggs
While the potatoes are boiling, place the eggs in a separate small pot and cover them with water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for 12-14 minutes. Afterward, transfer them to a bowl of ice water to cool.
Step 4: Drain and Cool
Once the potatoes are cooked, drain them in a colander and let them cool for about 10 minutes. This step is crucial for preventing the salad from becoming mushy.
Step 5: Chop the Vegetables
While the potatoes are cooling, chop the dill pickles, celery, red onion, and hard-boiled eggs. Aim for small, even pieces to ensure they distribute evenly throughout the salad.
Step 6: Mix the Dressing
In a large mixing bowl, combine the mayo, white vinegar, pickle juice, Dijon mustard, Worcestershire sauce (if using), celery salt, and pepper. Whisk until smooth and well combined.
Step 7: Combine Everything
Once the potatoes have cooled, gently fold them into the mixing bowl with the dressing. Add the chopped celery, red onion, dill pickles, and eggs. Use a spatula to mix everything together without mashing the potatoes.
Step 8: Chill and Serve
Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least an hour to allow the flavors to meld. Just before serving, sprinkle with paprika and garnish with fresh parsley for a burst of color.
Year-Round Variations
- Herb-Infused: Add fresh herbs like dill or chives for a vibrant twist.
- Spicy Kick: Incorporate diced jalapeños or a dash of hot sauce if you enjoy some heat.
- Vegan Option: Substitute mayo with a plant-based alternative and use tofu or chickpeas instead of eggs.
- Cheesy Delight: Stir in shredded cheese, like cheddar or feta, for a creamy, cheesy flavor.
Cook’s Commentary
Potato salad with egg is a versatile dish that can be tailored to fit your taste preferences. The key to a great potato salad lies in the balance of flavors. Ensure that you taste your salad before serving; it may need a little more seasoning or acidity based on your ingredients. Don’t hesitate to experiment with different mix-ins or dressings until you find your perfect combination!
Leftovers & Meal Prep
Potato salad with egg stores well in the refrigerator for up to 3-5 days. It’s perfect for meal prep; simply make a batch at the beginning of the week and enjoy it as a side dish or a light lunch throughout the week. To keep the salad fresh, store it in an airtight container, and give it a good stir before serving, as the dressing may settle.
FAQ
Can I use any type of potatoes for this recipe?
While Yukon Gold potatoes are ideal for their creamy texture, you can use other varieties like red potatoes or russets. Just be mindful that different potatoes may yield different textures.
How do I know when the potatoes are done cooking?
The potatoes are done when they are fork-tender but still hold their shape. You can test them by piercing a piece with a fork; if it goes in easily but the potato doesn’t fall apart, they are ready.
Can I make potato salad in advance?
Yes! Potato salad can be made a day in advance. In fact, allowing it to sit in the fridge for a few hours or overnight helps the flavors develop even more!
What can I serve with potato salad?
Potato salad pairs wonderfully with grilled meats, sandwiches, or can be enjoyed on its own. It’s also a great addition to picnics or barbecues!
Similar Recipes
Wrap-Up
Potato salad with egg is a timeless dish that is sure to please a crowd. Its creamy texture, combined with the crunch of fresh vegetables and the richness of eggs, creates a delightful medley of flavors that everyone can enjoy. With only a handful of ingredients and simple preparation steps, this salad is a must-try for your next gathering or as a comforting meal at home. So roll up your sleeves, gather your ingredients, and let’s make some delicious potato salad that you’ll want to share with everyone!
Potato Salad with Egg
Ingredients
Equipment
Method
- Begin by washing and peeling the Yukon Gold potatoes. Dice them into uniform pieces, about 1-inch cubes, ensuring they cook evenly. Place the diced potatoes into a large pot and cover them with water. Add a pinch of salt and bring to a boil over medium-high heat.
- Once the water reaches a rolling boil, reduce the heat to medium and let the potatoes cook for about 10-15 minutes, or until they are fork-tender. Be careful not to overcook them; you want them to hold their shape when mixed.
- While the potatoes are boiling, place the eggs in a separate small pot and cover them with water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for 12-14 minutes. Afterward, transfer them to a bowl of ice water to cool.
- Once the potatoes are cooked, drain them in a colander and let them cool for about 10 minutes. This step is crucial for preventing the salad from becoming mushy.
- While the potatoes are cooling, chop the dill pickles, celery, red onion, and hard-boiled eggs. Aim for small, even pieces to ensure they distribute evenly throughout the salad.
- In a large mixing bowl, combine the mayo, white vinegar, pickle juice, Dijon mustard, Worcestershire sauce (if using), celery salt, and pepper. Whisk until smooth and well combined.
- Once the potatoes have cooled, gently fold them into the mixing bowl with the dressing. Add the chopped celery, red onion, dill pickles, and eggs. Use a spatula to mix everything together without mashing the potatoes.
- Cover the salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least an hour to allow the flavors to meld. Just before serving, sprinkle with paprika and garnish with fresh parsley for a burst of color.
Notes
- Feel free to customize with your favorite herbs like dill or chives.
- For a spicy kick, add diced jalapeños or hot sauce.
- Make it vegan by substituting mayo with a plant-based alternative and using tofu or chickpeas instead of eggs.
