Potato Salad
Posted: | Categories: Recipes | Tags:sides vegetarian
Potato Salad
Melissa Ben-Ishay
Savory Recipes
This was inspired by my mother-in-law’s recipe for egg & potato salad. The eggs make it extra creamy, without adding a lot of mayonnaise or other dairy. The result is a bright, refreshing potato salad, with flavors highlighted rather than weighed down. While normally I prefer a 6-minute egg, for this recipe I let them boil for around 10 minutes (after adding them to already-boiling water), so the yolk is fully cooked but still creamy instead of crumbly.
Ingredients
- 2 pounds potatoes
- 3 hard-boiled eggs
- 1 bunch scallions, chopped
- Juice of 1 lemon
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon salt
Directions
- If using Russet potatoes, peel them before boiling. If using Yukon gold, just wash well before cooking.
- Bring a large pot of water to a boil and add the potatoes.
- Cook the potatoes for 20-25 minutes, until fork tender. The larger the potatoes, the longer it will take.
- Remove the potatoes from the water and transfer to a cutting board. Cut the potatoes into 1” pieces and place in a large bowl.
- Peel and chop the hardboiled eggs and add them to the bowl with the potatoes.
- Add the scallions to the bowl.
- Mix the dressing. In a small bowl, combine the lemon juice, mayonnaise, Dijon, garlic powder, black pepper, and salt. Pour over the potatoes and stir well to fully coat in dressing.
- Serve immediately or store in an airtight container in the fridge.
