Every summer picnic and barbecue feels incomplete without a giant bowl of potato salad sitting in the sun, doesn’t it? Whether you’re grilling burgers, serving up hot dogs, or simply enjoying a sunny afternoon with friends, this dish adds a delightful touch.
The creamy texture and zesty flavor bring a joy that complements grilled meats or fresh veggies. It’s like the friend that just gets along with everyone.
Potato salad is one of those timeless recipes passed down through family kitchens and summer gatherings. My version, featuring hard-boiled eggs, provides that extra layer of richness that takes it from good to great. It’s simple, classic, and prepares beautifully in advance, making it an absolute essential for any gathering.
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What is a Basic Potato Salad Recipe with Egg?
This potato salad with egg is a creamy, comforting side dish made with roasted Yukon Gold potatoes, hard-boiled eggs, and a tangy dressing. Tossed with celery and green onions, it’s both filling and fresh. It embodies summer, is easy to throw together, and is a surefire crowd-pleaser.
Why This Recipe Works?
The secret to a superb potato salad lies in the balance of flavors and textures. By using Yukon Gold potatoes, you get a creamy texture that holds up beautifully. The addition of vinegar enhances the flavor profile, while the hard-boiled eggs contribute a rich creaminess. The dressing, made with Miracle Whip, adds a delightful tang. Plus, making it ahead of time allows the flavors to meld together for an even tastier experience.
How Does It Taste?
Expect a delightful combination of creamy, tangy, and slightly sweet flavors with a satisfying crunch from the veggies. The potatoes are creamy but firm enough that they don’t turn to mush, while the hard-boiled eggs give every bite a luscious bite of richness. When you indulge in this dish, the joy of nostalgia and comfort food wraps around you like a warm hug.
What Sets This Recipe Apart from Other Basic Potato Salad Variations?
While many potato salads lean heavily on sweet mayonnaise and a creamy base, my recipe incorporates elements like vinegar and a dash of mustard for a tangy twist. This adds depth and ensures that the flavor isn’t one-dimensional. It’s not just a potato salad; it’s a vibrant mix of textures and tastes that elevate it above your typical side dish.
The Ingredients
Here’s what you need to whip up this delightful potato salad:
– Potatoes:
3 pounds of skin-on Yukon Gold potatoes (medium-sized is best for even cooking)
– Seasoning for Potatoes:
1 teaspoon of kosher salt (optional, for flavor)
– Acidic Note:
3 tablespoons of apple cider vinegar (for a subtle sweetness)
– Veggies for Crunch:
2 celery stalks, diced
6 green onions, finely chopped
– Eggs:
5 hard-boiled eggs, peeled and chopped (reserve one for garnish)
– Dressing:
1 ½ cups Miracle Whip (you can use mayonnaise if preferred)
1 tablespoon yellow mustard
1 ½ teaspoons celery seed
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
Paprika for garnish
– Optional Add-ins:
1/2 cup diced pickles (or relish) for a tangy crunch
Ingredients From : foodiecrush.com
How to Make Basic Potato Salad Recipe with Egg?
Creating this potato salad is a simple, enjoyable process. You only need to follow a few easy steps, and you’ll have a vibrant, flavor-packed side dish ready for any occasion.
Instructions
Step 1: Boil the Potatoes
Start by placing the Yukon Gold potatoes in a large pot and fill it with cold water. Bring this to a boil over high heat. Once boiling, reduce the heat to maintain a gentle rolling boil. If you’re using kosher salt, now’s your chance to sprinkle it in. Cook the potatoes for about 30-35 minutes or until they are fork-tender. The time might vary based on the size of your potatoes. When they’re done, drain the potatoes and let them cool until you can handle them comfortably.
Step 2: Peel and Cut the Potatoes
Once cool enough, remove the skins from the potatoes. This should peel off easily. Then, cut the potatoes into ½ to ¾-inch cubes. Aim for uniform pieces; this will ensure an even distribution of flavors with every bite. While the potatoes are still warm, transfer them to a large mixing bowl and drizzle with the apple cider vinegar. Gently toss them to coat; let them sit for about 15-20 minutes to cool fully.
Step 3: Mix in the Vegetables
Now, add the diced celery and the green onions to the cooled potato mixture. Their crunchy textures will add great contrast to the softness of the potatoes.
Step 4: Incorporate the Eggs
Chop four of the hard-boiled eggs and fold them into the potato salad. The eggs not only add creaminess but also elevate the protein.
Step 5: Prepare the Dressing
In another bowl, combine the Miracle Whip, yellow mustard, celery seed, and the seasonings (salt and pepper). Whisk it until smooth. Fold this creamy dressing into the potato mixture. Gently mix to ensure every potato piece is well-coated; taste and adjust seasoning as needed.
Step 6: Garnish and Chill
Slice the remaining hard-boiled egg into thin rounds and layer them atop the potato salad. Sprinkle with paprika for a pretty finish. Cover the bowl with plastic wrap and refrigerate for at least an hour before serving. This chilling time allows the flavors to mingle beautifully.
Notes
– Tip #1: Choose Yukon Gold potatoes for their buttery flavor and creamy texture. They hold up well in salads.
– Tip #2: Always cool your potatoes before adding the dressing to prevent it from separating.
– Tip #3: If making ahead, consider reserving some of the dressing to mix in just before serving. This keeps the salad extra creamy.
– Tip #4: Experiment with herbs! Fresh dill or parsley can add a lovely note to the salad.
– Tip #5: Serve this potato salad in a decorative bowl for a beautiful presentation at gatherings.
How Do You Store This Basic Potato Salad Recipe with Egg?
This salad can be stored in an airtight container in the fridge for up to four days. Be sure to keep it covered to maintain its freshness. If you find that it has absorbed too much of the dressing after a day, simply stir in a bit more dressing before serving.
Sides for Basic Potato Salad Recipe with Egg
– Grilled Chicken: A smoky grilled chicken breast pairs perfectly with this creamy salad.
– Corn on the Cob: Sweet, juicy corn complements the flavors effortlessly.
– BBQ Ribs: The tangy barbecue sauce and hearty ribs balance out the creamy salad.
– Pasta Salad: A lighter pasta salad can offer a refreshing touch next to the potato salad.
– Vegetable Skewers: Bright, grilled veggies add color and flavor to the table.
What Alternatives Can You Use for the Ingredients If They Are Not Present in Your Kitchen?
– Potatoes: Red potatoes can be a suitable alternative; they’re also creamy and have a great texture.
– Miracle Whip: If you’re in the mood for a different style, Greek yogurt can offer a healthier, tangy swap.
– Celery Seed: If you lack celery seed, try using dill for a fresh twist.
– Green Onions: Use chives for a milder onion flavor if green onions are unavailable.
– Apple Cider Vinegar: You could substitute with white wine vinegar for a more subtle acidity.
Conclusion
This Basic Potato Salad Recipe with Egg is not just another side dish; it’s a tradition that captures the essence of summertime gatherings and family cookouts. With its blend of flavors and satisfying textures, it’s the go-to choice for any meal.
Whether you’re attending a picnic or just looking for a comforting side at dinner, this salad delights and satisfies. So, grab your potatoes and get mixing — your taste buds will thank you!
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Basic Potato Salad Recipe with Egg – Gourmet And Food
Description
Potato salad is one of those timeless recipes passed down through family kitchens and summer gatherings. My version, featuring hard-boiled eggs, provides that extra layer of richness that takes it from good to great. It’s simple, classic, and prepares beautifully in advance, making it an absolute essential for any gathering.
Ingredients
- Potatoes:
- Acidic Note:
- Veggies for Crunch:
- Eggs:
- Dressing:
- Optional Add-ins:
Instructions
Step 1: Boil the Potatoes
-
Start by placing the Yukon Gold potatoes in a large pot and fill it with cold water. Bring this to a boil over high heat. Once boiling, reduce the heat to maintain a gentle rolling boil. If you're using kosher salt, now’s your chance to sprinkle it in. Cook the potatoes for about 30-35 minutes or until they are fork-tender. The time might vary based on the size of your potatoes. When they’re done, drain the potatoes and let them cool until you can handle them comfortably.
Step 2: Peel and Cut the Potatoes
-
Once cool enough, remove the skins from the potatoes. This should peel off easily. Then, cut the potatoes into ½ to ¾-inch cubes. Aim for uniform pieces; this will ensure an even distribution of flavors with every bite. While the potatoes are still warm, transfer them to a large mixing bowl and drizzle with the apple cider vinegar. Gently toss them to coat; let them sit for about 15-20 minutes to cool fully.
Step 3: Mix in the Vegetables
-
Now, add the diced celery and the green onions to the cooled potato mixture. Their crunchy textures will add great contrast to the softness of the potatoes.
Step 4: Incorporate the Eggs
-
Chop four of the hard-boiled eggs and fold them into the potato salad. The eggs not only add creaminess but also elevate the protein.
Step 5: Prepare the Dressing
-
In another bowl, combine the Miracle Whip, yellow mustard, celery seed, and the seasonings (salt and pepper). Whisk it until smooth. Fold this creamy dressing into the potato mixture. Gently mix to ensure every potato piece is well-coated; taste and adjust seasoning as needed.
Step 6: Garnish and Chill
-
Slice the remaining hard-boiled egg into thin rounds and layer them atop the potato salad. Sprinkle with paprika for a pretty finish. Cover the bowl with plastic wrap and refrigerate for at least an hour before serving. This chilling time allows the flavors to mingle beautifully.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
Note
- Tip #1: Choose Yukon Gold potatoes for their buttery flavor and creamy texture. They hold up well in salads.
- Tip #2: Always cool your potatoes before adding the dressing to prevent it from separating.
- Tip #3: If making ahead, consider reserving some of the dressing to mix in just before serving. This keeps the salad extra creamy.
- Tip #4: Experiment with herbs! Fresh dill or parsley can add a lovely note to the salad.
- Tip #5: Serve this potato salad in a decorative bowl for a beautiful presentation at gatherings.
