Potato Salad With Egg Recipe

How To Chop Fresh Dill Weed For Potato Salad

Southern Style Potato Salad | Easy Recipe

We have a few picky eaters in the family who dont care for anything crunchy in their potato salad. Personally, I love adding celery and green onion for extra texture and flavor.

Theres also some debate in the family over pickles vs. dill weed. Again, the crunchy factor comes into play. However, dill weed adds such a delightful dimension to the potato salad flavor.

Heres how to chop fresh dill weed:

First, remove the fern-like leaves and stems from the thick center stem.

Then, use a large sharp knife to mince the dill leaves to the desired consistency.

If you dont have fresh dill, you can use dried, but its always best to use dried seasonings within six months of purchase.

To get the best flavor from the dried dill, crush it between your hands before adding it to the salad.

Creamy Classic Homemade Potato Salad With Egg

This Classic Homemade Potato Salad recipe is the best Ive made. It is super easy with a tangy, lemony, creamy mayonnaise-based dressing that I lighten up with Greek yogurt. I just live for every forkful when it offers a bite of waxy potato, tender egg, a bit of crunch, a bit of something tangy, and the perfect amount of creamy dressing to bind everything together. The mix-in possibilities are endless with this tested-till-perfect, from-scratch recipe as your canvas. SO good.

The Best Potatoes To Use

Small, waxy, and thin-skinned potatoes are best for potato salad. Small yellow, white or red potatoes are perfect . They are quick-cooking, and since they are already small, theres no need to chop them before cooking them.

Leave the potatoes whole. Whole cooked potatoes maintain more of their flavor and natural sweetness. Were also partial to the texture of potatoes when they are cooked whole compared to chopped.

If you dont have small, waxy potatoes available, other potatoes will work in their place the texture will be slightly different. We try not to use russet potatoes since they tend to fall apart. If thats all you have, dont worry. Chop them before cooking they are much larger and take a long time when cooked whole.

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How To Make Bonnies No Egg Potato Salad

1Mix the mayonaise, mustard, and celery seed in a large serving bowl.
2Add cubed potatoes, relish and chopped celery and mix lightly. Season with salt and pepper. Refrigerate.
3Cooks tip: You can eat this potato salad right away, but it is better to let it sit for the flavors to blend. I make the potatoes the day before and chill them. You can use other potatoes, but red potatoes absorb dressing readily.
Last Step: Dont forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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How To Store Potato Salad And How Long Does It Last

I recommend making potato salad no more than one day before you plan to serve it for optimum freshness, but leftovers will keep refrigerated for up to 3 days in a tightly-sealed container. Because this is a distinctly summer side dish, it bears emphasizing that for food safety, potato salad should be left at room temperature for no more than 4 hours. Keep it cool with ice packs if youre taking it on a picnic. Only store leftovers if the potato salad was kept cold while out for serving, if out for any period of time.

If you make the salad a day ahead, you can stir in up to 1/2 cup more mayonnaise as needed if it has dried out.

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How To Store & Serve Potato Salad

This style of potato salad is meant to be served cold. So if you are making the day-of, we recommend getting an early enough start to allow it chill out in the fridge for a few hours.

If properly stored in a resealable container, potato salad will last for up to 5 days in a refrigerator or cooler . So this is a perfect side dish to make before a weekend camping trip or BBQ and toss in your cooler.

To serve, sprinkle the top with a light dusting of paprika. Want to dropkick this potato salad to all the way to next Sunday? Top with crumbled bacon.

The Original Potato Salad Recipe

a famous family recipe. We LOVE potato salad, and the recipe we love best is one my mom came up with years ago. Its creamy, delicious and easy to make. Over the years, Ive learned to make it myself, and any time I bring it to an event people ask for this side dish recipe.

Chop the dill pickles and the green onions and mix them with the potatoes and eggs. In a medium sized bowl mix the mayonnaise, sour cream, mustard and sriracha. Season with salt, pepper and chili pepper flakes. Add the dressing to the salad and stir well to combine. Cover and refrigerate for at least one hour before serving.

Alternative Recipes Of Deviled Egg Potato Salad. Deviled Egg Potato salad has been around for so many centuries that there are many alternate versions that are equally as popular. While some of these are a perfect blend of soul food and easy-to-cook snacks, many have been created as complementary side dishes.

Chop pickles, celery, red onion and add them to the pot with the potatoes. Remove eggs from the ice bath and peel them. Chop the egg whites, and mash the egg yolks with a fork. Add eggs, yogurt, mayo, mustard, salt & pepper to the pot with the potatoes and stir gently to combine. Cover and refrigerate for a few hours.

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How Should You Store Deviled Egg Potato Salad

The flavors in this deviled egg potato salad really take shape when it has time to chill before serving. It can be made up to a day in advance and then stored in the coldest part of the refrigerator in an airtight container. Though freezing potato salad doesnt work too well, any leftovers will last for three to four days in the refrigerator.

When serving this salad, try not to let it sit at room temperature for longer than 2 hours, since it contains mayonnaise and eggs.

Instant Pot Potato Salad

Potato and Egg Salad – Picnic Delight

Looking for a super-quick dinner for a busy weekday? Here is an easy, healthy and delicious Instant Pot potato salad recipe you can make in no-time and will satisfy everyone. Not to mention, you can make it all year round.

Potato salad originated in Germany, but has soon spread all over the world because its so easy to make, its versatile and the ingredients are so easily available. And also super affordable!

This staple recipe is a crowd pleaser, and one of my favorite dishes for any occasion. Bring a nice bowl of fresh, cool salad to a barbeque or by the pool, and everyone will be more than happy to have a share. Cookouts, family gatherings, potlucks, these are all great occasions for making a generous batch of potato salad.

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What’s In Deviled Egg Potato Salad

The ingredients in this recipe are kept simple and basic.

Potatoes. Potatoes are obviously the most necessary ingredient for potato salad. Choosing the right kind is important, too. For this recipe, I’ll typically use about 3-4 pounds of Yukon or red potatoes. Read more about choosing the best potatoes for potato salad in my classic southern potato salad recipe here.

Hard Boiled Eggs. Just like in deviled eggs, there are a full dozen hard boiled eggs in this deviled egg potato salad. The yolks are mixed into the dressing, and the whites are chopped and added to the salad, which makes it taste just like deviled eggs!

The Dressing. The dressing is a classic mayo-based dressing made the same way that I make the filling for deviled eggs, with mayo, mustard, vinegar, and relish.

The Best Potato Salad Recipe

In our family, we cant imagine a family barbecue, picnic, or game day buffet without this rich and creamy homemade potato salad as a side dish.

Now, I know that everyone says their mom makes the best potato salad, but in this case its totally true! Once you try this recipe, youll never go back to that nasty store-bought stuff again.

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So Many Potato Salads So Little Time

There are a million different ways to make potato salad, even down into the mustard category. And I pretty much love all of them. So I dont have any single recipe I will make every single time. To me, that would be like only making one type of sandwichever.

And usually I love eggs in most of my potato salads. I am that way with tuna salad too. Except if I have some egg on the side, where adding it in as well would be overkill. And obviously also in egg salad .

How Soft Should The Potatoes Be

This is really a matter of taste. If you like the grocery store style potato salad, you probably want your potatoes a little softer. When youre testing them pierce them with a fork. If the fork goes in easily, chances are your potatoes are done. Dont forget that potatoes retain a lot of heat and will continue to cook slightly as they cool.

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How To Make This Potato Salad Your Best Potato Salad

It doesnt feel like rocket science, right? But hear me out: there are FIVE THINGS things you can do to make the best potato salad ever. Truly even the equipment you reach for makes a difference. Read on:

Choose a large pot. Promise Im not trying to pad the word count of this article it MATTERS that you choose a bigpot. A small pot will encourage your potatoes to bump into each other much more during cooking. This friction roughs up the potato surface and releases more starch, making for less-distinct potato cubes in your salad bowl.

Salt the water well. Again, not writing this because I love the tippity-tap of my keyboard. Salting the cooking water is ESSENTIAL to a vibrant, well-seasoned, delicious potato salad. Treat the cooking water with as much care as an actual recipe ingredient . Measure about two teaspoons kosher salt per litre or quart of water .

No rolling boil. Once the water has come to a full boil, reduce the heat to maintain a brisk simmer. This ensures the middles cook through to fork tender without overcooking the outside, and prevents turbulence-inflicted potato mushing.

Drain your potatoes well. I run cold water over the cooked potatoes to quickly stop the cooking process . Then I let the potatoes stand and drain for a full 10 minutes to eliminate all water left over. Any excess cooking liquid left in the potatoes will dilute the flavour and creaminess of the salad.

Boil Your Egg Chop Your Veggies

The next step is to boil your eggs. You can use the already hot potato water to boil your eggs . Place the eggs into boiling water, set a timer for 10 minutes, and when times up, transfer to an ice bath.

While the eggs are boiling, you can chop your celery and green onions. For the celery, trim the ends off the celery, slices lengthwise in half, and then chop into 1/4 chunks. For the green onion, trim off the bottom and chop to 1/4 chunks.

Once they are cool enough to handle, peel, and roughly chopped your hard boiled eggs. Then fold in your celery, green onions, and eggs into the potatoes.

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How To Make This Broccoli Slaw Mix

Instructions

Chop and prep all the ingredients. In a large bowl add the broccoli florets, chopped kale, red onion, shredded carrots, chopped apple, dried cherries, chopped bacon, and sunflower kernels.

In a medium bowl, whisk the mayonnaise, apple cider vinegar, honey, crushed red pepper, and salt, until smooth.

Pour the dressing over the salad and toss until thoroughly coated. Then cover and refrigerate until ready to serve. *Can be made up to 3 days ahead.

What Should You Put In A Potato Salad

Deviled Egg Potato Salad

Potato salads are made of potatoes and mayonnaise and everything beyond that comes down to personal choice. Chopped hard-boiled egg and celery are my favourite add-ins but eggs seem to be a divisive ingredient. This is probably because overcooked boiled eggs take on a sulfury smell and taste. I promise you that wont happen if you use this method.

In any case, you dont have to put eggs in your potato salad if you arent a fan . You can also mix in any of the following ingredients as you wish:

1/2 cup chopped cooked bacon
1 tablespoon minced fresh herbs like dill, chives, tarragon, basil, thyme or parsley
1-2 tablespoons chopped dill pickles or a spoonful of sweet relish
A teaspoonful of dijon mustard
A sprinkle of black pepper or paprika
A couple of teaspoons of vinegar or dill pickle juice in place of the lemon juice and zest
BOSS MOVE: top your potato salad with some crispy-baked tater tots and walk into the room with your serving bowl like the royalty you are

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The Rest Of The Ingredients

Now we have perfectly cooked and seasoned potatoes and a creamy dressing, its time to add some extra ingredients.

Potato salad is a personal process, and there are lots of opinions out there as to what makes it perfect or the best. The recipe below is our version it includes everything we love, but remember that its your potato salad, so add what you like!

Celery and Pickles The celery adds a lovely crunch and our house isnt stable without dill pickles in the refrigerator so adding them is a no-brainer for us. If you dont like pickles in potato salad leave them out .

Red Onion I love the sweetness and crunch of red onion in this. To make sure that the onion doesnt overpower the salad with raw onion flavor, I deflame the onions. Its a simple process, simply add cool water to chopped onion and set aside for 10 minutes. The time in the water takes the raw edge off the onion.

Hard-Boiled Eggs Maybe its how we were brought up or what were used to but, potato salad without eggs is missing something. Hard-boiled eggs add texture and extra creaminess.

Fresh Herbs The most common herbs are parsley and chives, but dill, cilantro, and tarragon all work well. In our recipe below, we use both dill and parsley. Experiment for yourself to see what you love. Add a tablespoon at a time then taste. Also, remember dill and tarragon are a little stronger than other herbs so add accordingly.

Why Our Potato Salad Recipe Is The Absolute Best

We use whole grain mustard in our dressing which, adds a really subtle and pleasant tartness to the dish.
Mashing some of the potatoes which really helps to maximize the creaminess without having to add more dressing.
Since were big egg salad fans we added some boiled eggs to our potato salad and we just love it so much!

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How To Make Red Potato Salad With Herbs

Instructions

Preheat the oven to 400 degrees F. Cut each potato into bite-size pieces. Lay them on a rimmed baking sheet and drizzle with a little oil. Lightly salt and pepper.
Shake the pan to spread the oil around. Then roast the potatoes for 30-40 minutes, until golden brown and tender. Make sure to flip once halfway through. Add the chopped garlic and shallots to the potatoes 5 minutes before they are ready to come out of the oven.
Once the potatoes and garlic are roasted, allow them to cool for a few minutes. Then toss them with the capers, fresh herbs, Dijon mustard, and mayo. Mix well, and add 1-2 teaspoons of caper juice to season and thin out the dressing if needed. *Be careful with the caper brineits really salty! Cover and refrigerate until ready to serve.

How To Cook Potatoes In Instant Pot

Cooking Potatoes in Instant Pot is super easy. You can do it 2 ways

Cook the potatoes by directly placing these in the inner pot and add water. Place the lid and set the valve on sealing. Pressure cook on High. Follow NPR.

Or You can place a trivet inside the inner pot and place a steamer basket on top of the trivet. Place the potatoes inside the steamer basket. Add water to the inner pot and close the lid. Set the valve to sealing. Pressure cook on High and follow NPR.

The timings for cooking different sizes of potatoes vary. Also the timing will vary depending upon what are you making.

Baby potatoes are done in 4 minutes at High Pressure followed by NPR.

Medium potatoes are done in 7-8 minutes followed by NPR.

Large potatoes take about 10-12 minutes followed by NPR.

Extra Large Baking Potatoes and Sweet Potatoes take about 15-17 minutes followed by NPR.

If you are planning to make Mashed Potatoes, then follow the RECIPE HERE.

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Things To Remember When Making Potato Salad

As with any recipe involving potatoes, it all starts with cooking the potatoes. Before anything, you will have to boil the potatoes.

To check for doneness, use a fork or a toothpick. Do not under or overboil the potatoes. Cool the potatoes in an ice bath after boiling them. This will cool them down fast, but also ease the skin removal.

While the potatoes are sitting in an ice bath, you can combine sour cream, mayo, and mustard. If you do not have sour cream, you can use crème Fraiche or Greek yogurt. They will both work fine.

Add potatoes and cider vinegar onion, and pickles. Top the salad with desired herbs and stir to combine. Refrigerate for 1 hour before serving.

Serve the potato salad cold, alone or as a side dish.

Now lets get into the step-by-step instructions!

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