Potato and Egg Salad Recipe

potato and egg salad

The best Potato and Egg Salad we have tasted

This is certainly a claim to make, however, I stick by it.  Once you try this lux and creamy potato and egg salad, you’ll be eating it alongside everything from summer BBQ dishes to cold cuts on Boxing Day.  A sprinkle of paprika on top gives it a bit of a devilled egg vibe, add more through the mix if you want it spicy.

potato and egg salad 4

I used new Ayrshire potatoes for this as they are in season and are perfect in a potato salad.  I left them skin on for extra fibre.  Avoid using a starchy potato such as a Russet, as they will go mushy.

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potato and egg salad 2

Potato and Egg Salad Recipe

Ingredients

750g baby potatoes (larger potatoes halved)
4 medium eggs
4 tbsp mayonnaise
3 spring onions sliced
2 tbsp capers
4 tsp Dijon mustard
Paprika

Instructions

Bring a large pan of water to the boil and add the potatoes.

Cook until tender, about 15-20 minutes. Drain well and allow to cool.

Cook the eggs in boiling water for 8 minutes.

Drain, run under cool water, then peel and quarter lengthways.

Mix together the mayonnaise and Dijon mustard, season and then add the spring onions, capers and cooled potatoes.

Fold together gently, add the quartered boiled eggs and fold again to mix in the mayonnaise.

Sprinkle with paprika to your own taste.

potato and egg salad

potato and egg salad

Potato and Egg Salad

Recipe for Potato and Egg salad, lux and creamy.
Course Side Dish

Ingredients
  

  • 750 g baby potatoes larger potatoes halved
  • 4 medium eggs
  • 4 tbsp mayonnaise
  • 3 spring onions sliced
  • 2 tbsp capers
  • 4 tsp Dijon mustard
  • Paprika

Instructions
 

  • Bring a large pan of water to the boil and add the potatoes.
  • Cook until tender, about 15-20 minutes. Drain well and allow to cool.
  • Cook the eggs in boiling water for 8 minutes.
  • Drain, run under cool water, then peel and quarter lengthways.
  • Mix together the mayonnaise and Dijon mustard, season and then add the spring onions, capers and cooled potatoes.
  • Fold together gently, add the quartered boiled eggs and fold again to mix in the mayonnaise.
  • Sprinkle with paprika to your own taste.
Keyword bbq, christmas, picnic, potato salad, potatoes, salad, side dish, summer, thanksgiving

Remember to pin the image below for future cooking!

potato and egg salad pin

emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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