The Ultimate Potato and Egg Salad Recipe: A Delicious & Easy Guide

Looking for a simple yet satisfying side dish or light lunch? Look no further than this ultimate potato and egg salad recipe! This classic dish is incredibly versatile, perfect for picnics, potlucks, or a quick weeknight meal. We'll cover everything from ingredient selection to helpful tips and variations to make this recipe your own.

Ingredients for the Perfect Potato and Egg Salad

This recipe yields approximately 6 servings. Adjust quantities as needed.

• Potatoes: 2 lbs Yukon Gold potatoes (or red potatoes), peeled and cubed. Yukon Golds offer a creamy texture, but red potatoes add a vibrant color and slightly firmer bite.
• Eggs: 6 large eggs, hard-boiled and chopped. Hard-boiling eggs perfectly is crucial – we’ll cover tips below!
• Mayonnaise: 1/2 cup mayonnaise (use your favorite brand!). Consider using a light mayonnaise for a healthier option.
• Celery: 1/2 cup finely chopped celery. Adds a refreshing crunch.
• Red Onion: 1/4 cup finely chopped red onion. A small amount adds a nice zip, but don't overdo it!
• Mustard: 1 tablespoon Dijon mustard (or yellow mustard). Provides a tangy flavor.
• Relish: 2 tablespoons sweet pickle relish (optional). Adds sweetness and a burst of flavor.
• Seasoning: Salt and freshly ground black pepper to taste. Don't forget the importance of fresh seasoning!

Step-by-Step Instructions: Mastering the Potato and Egg Salad

1. Boil the Potatoes: Place cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork. Drain well and let cool slightly.
2. Hard-Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let sit for 10-12 minutes. Drain hot water and run cold water over the eggs to stop the cooking process. Peel and chop. Tip: For easier peeling, add a teaspoon of baking soda to the boiling water.
3. Combine Ingredients: In a large bowl, gently combine the cooled potatoes, chopped eggs, mayonnaise, celery, red onion, mustard, and relish (if using). Tip: Don't mash the potatoes completely; leave some chunks for texture.
4. Season and Serve: Season generously with salt and pepper. Taste and adjust seasonings as needed. Refrigerate for at least 30 minutes to allow flavors to meld before serving.

Tips for the Best Potato and Egg Salad

• Potato Variety: Experiment with different potato varieties for varied texture and flavor.
• Egg Perfection: For perfectly peeled hard-boiled eggs, place them in an ice bath immediately after boiling.
• Mayonnaise Choice: Use your preferred mayonnaise, but consider a light version for a lower-fat option.
• Add-ins: Feel free to customize your potato salad with additions like chopped bacon, bell peppers, or fresh herbs.
• Storage: Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.

Variations on the Classic Potato and Egg Salad

• Spicy Potato and Egg Salad: Add a pinch of cayenne pepper or a dash of hot sauce for a kick.
• Curry Potato and Egg Salad: Incorporate curry powder for an exotic twist.
• Avocado Potato and Egg Salad: Add diced avocado for creaminess and healthy fats.

This ultimate potato and egg salad recipe is a guaranteed crowd-pleaser. Follow these simple steps and tips, and you'll be enjoying a delicious and satisfying dish in no time! Remember to share your creations and tag us! Enjoy!