Emma 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.
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 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
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.
Remember to pin the image below for future cooking!
