Creamy and Savory Potato Egg Salad
Creamy and Savory Potato Egg Salad
Delicious Potato Egg Salad Recipe You Can Make at Home
Introducing a creamy and savory potato egg salad recipe that’s perfect for springtime when your appetite might be a little low. It’s also excellent as a filling for sandwiches or as a side dish. When stuffed into a soft bun, it makes a wonderful kid-friendly snack or a light brunch option. Chilled, it’s wonderfully refreshing and appetizing. With this recipe, anyone can easily create a delicious salad.
Main Ingredients- 2-3 medium potatoes
- 3-4 eggs
- 1/4 cucumber
- 1/4 carrot
Seasoning & Dressing- 1-2 tsp mustard (adjust to taste)
- 3-4 tbsp mayonnaise (adjust to taste)
- 1/2 tsp brown sugar (adjust sweetness)
- Pinch of sea salt (for seasoning)
- 1-2 tsp mustard (adjust to taste)
- 3-4 tbsp mayonnaise (adjust to taste)
- 1/2 tsp brown sugar (adjust sweetness)
- Pinch of sea salt (for seasoning)
Cooking Instructions
Step 1
First, prepare all the ingredients for the salad. Peel and cut the potatoes into bite-sized pieces. Wash the eggs thoroughly. Finely chop the cucumber and carrot for added texture and freshness.
Step 2
Now, it’s time to boil the eggs. Place the eggs in a pot, cover them with water, and add a pinch of sea salt. Boiling with sea salt helps the eggshells peel easily and reduces any gamey odor.
Step 3
While boiling the eggs, you can add a little brown sugar to taste. Brown sugar enhances the egg’s flavor and adds a subtle sweetness. Boil for about 10-12 minutes over medium-high heat until hard-boiled.
Step 4
Immediately transfer the boiled eggs to cold water to cool them down. Peel the potatoes, cut them into desired sizes, and boil them in water until tender. Check for doneness by piercing with a fork.
Step 5
Mash the boiled potatoes while they are still warm; this will make them creamier. Use a fork or a potato masher to create a smooth texture. Add a touch of brown sugar at this stage for sweetness and enhanced flavor.
Step 6
Peel the boiled eggs and mash them similarly to the potatoes. Combine the mashed potatoes and mashed eggs in a bowl and mix gently. These two ingredients will form the creamy base of your salad.
Step 7
This is what the mashed potatoes and eggs look like when combined. You can already enjoy the smooth texture at this stage.
Step 8
Finely mince the prepared carrot. Carrots add color to the salad and a slight crunch. Mince them as finely as possible.
Step 9
Similarly, finely mince the cucumber. Cucumbers add a fresh, crisp element that elevates the salad’s flavor. It’s good to lightly squeeze out excess water before chopping.
Step 10
Now it’s time to bring all the ingredients together. Add the chopped carrot and cucumber to the bowl with the mashed potatoes and eggs. Stir in the mustard and mayonnaise, mixing everything thoroughly until well combined. Taste and adjust the seasoning with sea salt as needed. (You can also make this without mayonnaise; if you prefer a lighter taste, reduce or omit the mayonnaise.)
Step 11
Enjoy a delicious and subtly flavored potato egg salad even without mayonnaise. Adjust the amount of mayonnaise to your liking or omit it entirely. The fresh and creamy taste is exceptional. It tastes even better when chilled in the refrigerator.
