Potato Salad with Egg

Potatoes.  If I could only have one thing to eat for the rest of my life, I'm sure a potato would be in the list of components   There's something about this starchy little guy.  The versatility, the texture, and the flavor it creates when paired with other ingredients. This is my absolute favorite Potato Salad.  I'm not a huge fan of the store-bought stuff.  I find it has way too much mayo, and other condiments.  I tend to make this every few months as a treat.  Potatoes are almost as good as chocolate in my opinion!


Now for the step by step picture instructions..


Chop the potatoes into bite size cubes (by the way my pointer is doing much better - I'm back to using knives after my mandolin incident.  Love this knife, best wedding gift ever!)
 

Place in a sauce pan with cold water about 2-3 inches above the potatoes, and sprinkle with a little sea salt. Place on medium heat.  

Boil for about 20 minutes or until potatoes are tender.  Not mushy. I like to rinse mine with cold water after they come out to stop them from cooking further.

Now for the eggs!  (Yes you only need three, I just boil more to have around for breakfast) 

Cover the eggs in the sauce pan with cold water, pour in about 2 tablespoons of vinegar into it.  Once the eggs start to boil, take them off the heat and keep covered for 15 minutes. 

 

Beautiful yellow egg yolks every time, no green!

Now chop 3 eggs up into bite size chunks

Wash, dry, then chop up some scallions!  I like using top ends more for garnish and the middle-bottom for adding into my recipes.

 
Then there's the little things that bring it all together.

 
Mix it all up - and you're done!

On to the recipe!

Potato Salad With Egg

Serves 10

4 Red Medium Red Potatoes

Pinch of Sea Salt

3 Eggs

2 Tablespoons Vinegar

1/4 Cup Scallions

1/4 Teaspoon Celery Seed

1/8 Teaspoon Pepper

1 Tablespoon Mayonnaise

2 Tablespoons White Vinegar

Tips of Scallions for Garnish

Chop the potatoes into bite size cubes. Place potatoes in a sauce pan with cold water about 2-3 inches above the potatoes, and sprinkle with a little sea salt. Place on medium heat.  Boil for about 20 minutes or until potatoes are tender.  Not mushy. I like to rinse mine with cold water after they come out to stop them from cooking further.

Now for the eggs. Cover the eggs in a sauce pan with cold water, pour in about 2 tablespoons of vinegar into it.  Once the eggs start to boil, take them off the heat and keep covered for 15 minutes. Once they're done, peel and chop them into bite size chunks. Wash, dry, and slice your scallions.  Add the eggs, scallions, celery seed, pepper, mayonnaise, and vinegar to the potatoes in a large bowl.  Mix together and top with some greens of the scallions. 

Posted in: sides