I've been envious of my grandmother’s chopping bowl for years. It currently lives at my parents’ house, and in addition to it being gorgeous/sentimental, it also makes chopping and mixing salads so easy. I finally bought my own chopping bowl, and even though it’s new it still reminds me of my grandmother.
This egg & potato salad was the perfect opportunity to use it for the first time. It’s creamy, like classic egg salad, and super filling (like potato salad), with the perfect amount of flavor in every bite. When I started cooking, I was inspired by the Israeli potato salad my mother-in-law makes, which includes hard-boiled eggs, but the creamy dressing and fine chop make everything come together in one delicious bite, perfect for serving at a picnic or making for an easy lunch. Bonus: It’s great on a chip!
Ingredients
1 tablespoon salt
6 baby potatoes (or one Russet potato)
7 eggs
For the dressing
Juice of 1/2 lemon
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white vinegar
1-2 scallions, trimmed and cut into 1/4" pieces
1 teaspoon salt
1/2 teaspoon fresh black pepper
2 tablespoons chopped chives
Directions
Boil a pot of water and season with salt. Add the potatoes to the boiling water and cook until tender, about 10-15 minutes.
Boil another pot of water and add the eggs. Cook for 11 minutes, then transfer to an ice bath to immediately stop the cooking.
In a mixing bowl, whisk together all the dressing ingredients.
Once they’re cool, chop the eggs and potatoes into small pieces, all about the same size.
Add the eggs and potatoes to the mixing bowl and stir well to combine and get the delicious dressing on everything.
Serve immediately, or store in the fridge until you’re ready to serve.
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