Potato Egg Salad

Egg Potatoe Salad

Egg Potato Salad

My husband loves eggs and potatoes, so I decided to make this Egg Potato Salad.

What made this salad easier to make, is that I used a Safety Grater, Chrome Plated, 5-3/8″ X 8-3/4″ by Stanton (from Amazon). I like how this salad is refreshing and filling. I know that a typical potato salad calls for eggs, celery, onions and carrots. So what I did is come up with a set of veggies for the salad and then use the Bible Flavor to help me come up with a dressing. And voila! It turned out tasty!

Description: This Easy Potato Salad is filling and refreshing

Prep time:   20-30 min       Cook time: See note          Servings: 15 – 20 ppl

Skill level: Easy     Category:              Method:

Equipment:  Safety Grater, Chrome Plated, 5-3/8″ X 8-3/4″ by Stanton

Ingredients:

Dressing

1 & 1/4 cup olive oil

1 cup mayo

sea salt

black pepper, freshly ground

2 TBSP apple cider vinegar

3 TBSP Dijon Mustard

2-3 garlic cloves, grated

2 TBSP dill, chopped, fresh or frozen

Salad

12 OZ celery, chopped

1 – 2 bell peppers, diced (1 yellow, 1 red)

1 medium onion, diced

1 bunch parsley, chopped (2 oz)

2 LBS potatoes, cooked and diced

12 hard boiled eggs, diced

How to make Egg Potato Salad:

Make the dressing first. Combine 1 & 1/4 cup olive oil, 1 cup mayo, sea salt, freshly ground black pepper, 2 TBSP apple cider vinegar, 3 TBSP Dijon Mustard, 2-3 grated garlic cloves, 2 TBSP chopped dill. Mix very well, cover and put inside the fridge. 

Next, chop 12 OZ celery, dice 1 – 2 bell peppers, dice 1 medium onion, chop 1 bunch parsley, dice 2 LBS cooked potatoes, and last, dice 12 hard boiled eggs. Combine and mix in a separate large bowl. Pour the dressing over the veggies and mix well. Enjoy!

Note: Potatoes and eggs need to be cooked ahead of times and cooled. This can be done 1 – 2 days in advance and refrigerated as soon as it’s cooled. If you use red potatoes, its ok to keep skin on. But if you use russet potatoes, the skin needs to be peeled prior to making the salad. Prep time is based off of potatoes and eggs fully cooked, cooled and refrigerated ahead of times. The egg potato salad should last in the fridge for about a week.

Copyright (c) 2020 LessSimpleCarbs.com

Nutrition facts is an estimate

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Potato Egg Salad

Egg Potatoe Salad

This Easy Potato Salad is filling and refreshing

  • Author: LSC
  • Prep Time: 20-30 min
  • Total Time: 20-30 min
  • Yield: 1520 1x
  • Category: Salad
Scale

Ingredients

Ingredients:

Dressing

1 & 1/4 cup olive oil

1 cup mayo

sea salt

black pepper, freshly ground

2 TBSP apple cider vinegar

3 TBSP Dijon Mustard

23 garlic cloves, grated

2 TBSP dill, chopped, fresh or frozen

Salad

12 OZ celery, chopped

12 bell peppers, diced (1 yellow, 1 red)

1 medium onion, diced

1 bunch parsley, chopped (2 oz)

2 LBS potatoes, cooked and diced

12 hard boiled eggs, diced

Instructions

How to make Egg Potato Salad:

Make the dressing first. Combine 1 & 1/4 cup olive oil, 1 cup mayo, sea salt, freshly ground black pepper, 2 TBSP apple cider vinegar, 3 TBSP Dijon Mustard, 2-3 grated garlic cloves, 2 TBSP chopped dill. Mix very well, cover and put inside the fridge.

Next, chop 12 OZ celery, dice 1 – 2 bell peppers, dice 1 medium onion, chop 1 bunch parsley, dice 2 LBS cooked potatoes, and last, dice 12 hard boiled eggs. Combine and mix in a separate large bowl. Pour the dressing over the veggies and mix well. Enjoy!

Copyright (c) 2020 LessSimpleCarbs.com

Nutrition facts is an estimate

Notes

Note: Potatoes and eggs need to be cooked ahead of times and cooled. This can be done 1 – 2 days in advance and refrigerated as soon as it’s cooled. If you use red potatoes, its ok to keep skin on. But if you use russet potatoes, the skin needs to be peeled prior to making the salad. Prep time is based off of potatoes and eggs fully cooked, cooled and refrigerated ahead of times. The egg potato salad should last in the fridge for about a week.

Keywords: Egg Potato Salad Recipe

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About LSC 50 Articles
Hello, I love cooking and I enjoy sharing recipes with others. Stay tuned for more recipes.

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