|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 48g||61%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 34g||13%|
|Dietary Fiber 4g||13%|
|Total Sugars 4g|
|Vitamin C 16mg||78%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you love potato salad and egg salad, then look no further. This popular barbecue side dish utilizes the delicious flavors of both. Easy to make and perfect for any cookout or party.
"I was surprised at all the flavors and textures. The celery adds a nice crunch, the mayo an amazing creaminess, and the relish a subtle sweetness. This is also a great dish to make a day ahead of your BBQ or event, and it will taste even better." —Jacqueline Tris
5 large eggs
2 pounds medium white potatoes, peeled and quartered
Salt, as needed
1 1/2 cups mayonnaise, divided, more to taste
1 tablespoon Dijon mustard
1 tablespoon store-bought or homemade relish, more to taste
1 1/2 teaspoons cider vinegar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 large celery stalk, finely chopped, leaves reserved for garnish
2 tablespoons thinly sliced fresh chives, more for garnish
Gather the ingredients.
Hard-boil the eggs, drain, and place in cold water to cool, about 15 minutes. Peel the eggs and refrigerate until cold, about 1 hour.
Put the potatoes and 1 tablespoon of salt in a large saucepan and add enough water to cover by 1-inch. Boil potatoes until tender and easily pierced with a knife, 21 to 25 minutes. Do not overcook or the potatoes will become too mushy.
Toward the end of cook time, fill a large bowl with ice and water. Drain potatoes through a large strainer and place strainer with potatoes into the ice bath.
Let potatoes cool in ice bath, 10 to 15 minutes. Drain once more, then chop potatoes into 3/4 inch cubes. Set aside.
In a large bowl, combine 1 cup of mayonnaise (use the creamy, mild-flavored kind), mustard, relish, vinegar, onion powder, garlic powder, pepper, and salt to taste.
Coarsely chop 4 eggs. Add to the bowl and mash into the mayonnaise mixture.
Add the potatoes, celery, and chives. Gently fold the mixture together until combined.
If the mixture is not creamy enough, add another 1/4 cup of mayonnaise at a time until it reaches the desired consistency. Adjust the seasoning with salt, if needed.
Put the salad in a serving dish. Slice the remaining egg into six pieces. Place pieces around the salad and garnish with celery leaves, and chives.
Refrigerate, covered, for at least 2 hours before serving.
- To prevent bacteria forming that could lead to foodborne illness, be sure to keep the egg-potato salad refrigerated immediately after serving. Foods remaining outdoors in temperatures at or above 90 F for more than 1 hour should be discarded.
How to Store
- Store leftover potato salad in an airtight container in the refrigerator for two to three days after preparation. Do not freeze.