Creamy and deliciously seasoned. This Potato Egg Salad will be a hit on your dinner table.
Total Time
1hr 15min
5.0
2 Ratings
Author: Belqui's Twist
Servings:
10
Ingredients
•
5
lb
Russet Potatoes
•
3
Large
Carrots
•
10
Eggland's Best Classic Eggs
•
4
Tbsp
Olive Oil
•
1
Tbsp
White Wine Vinegar
•
1
Tbsp
Salt
•
2
cups
Mayonnaise
•
to taste
Chopped
Fresh Cilantro
Cooking Instructions
1.
Boil Russet Potatoes (5 lb) until tender but not so tender that they break apart. Place in a bowl and allow to cool down.
2.
Boil Carrots (3) until tender but not breaking apart. Place in the bowl with the potatoes and allow to cool down.
3.
Cook Eggland's Best Classic Eggs (10) in boiling water for 6-7minutes. Let cool, peel and chop as preferred. Add to potatoes and carrots bowl.
4.
In a small bowl, combine Olive Oil (4 Tbsp), Salt (1 Tbsp), and White Wine Vinegar (1 Tbsp). Stir well.
5.
Add the Mayonnaise (2 cups) to the potatoes, carrots and eggs and blend in well, gently.
6.
Add olive oil mixture and blend in well, gently.
7.
Move the potato salad to its serving platter, cover and refrigerate until serving.
8.
Once ready to serve, sprinkle with Fresh Cilantro (to taste).
Author's Notes
A variation to this recipe is adding red beets. If you decide to add beets, you can go the easy route by buying canned red beets that are sliced. You just have to drain them and chop them up a bit. Of course, your potato salad will turn pink. So be ready for that!
Nutrition Per Serving
CALORIES
623
FAT
45.7 g
PROTEIN
11.2 g
CARBS
43.1 g
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