Monday, November 23, 2015

Easy Old Fashioned Potato Salad With Eggs

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Easy Old Fashioned Potato Salad With Eggs


Easy Old Fashioned Potato Salad With Eggs
Photo Source : Andrea Nguyen
After being invited to a few different potlucks and picnics this past summer and having no idea what to bring, I went in search of a unique, easy potato salad recipe because let's be real, everyone loves potato salad, at least where I am from. 
I have tried quite a few different potato salad recipes and this one is the biggest hit of all of them. Every time I bring a batch of this to a potluck I leave with little to no leftovers! It's quite an upgrade from regular old potato while not straying too far from the standard ingredients. Some people say no eggs, I say yes eggs! Whats wrong with a little extra protein in your potato salad?

This recipe is quick and easy and makes a great addition to any home cooked meal or potluck. Try it out and leave a comment letting us know what you and your family thinks! Take care!

Recipe Ingredients

  • 2 large eggs 
  • 1/2 onion, thinly sliced
  • 1/4 rice vinegar or cider vinegar - Unseasoned
  • 1/4 cup low fat mayonnaise 
  • 1/2 teaspoon of canola oil or Olive oil
  • Handful of chopped fresh herbs 
  • 2-3 Tablespoons Sugar, Salt, and Pepper 
  • 2 carrots 
  • 8 to 12 oz green beans (I prefer french cut)
  • 3 white or red boiling potatoes (about 1 pound total) 

Directions For Cooking

  1. Carefully place the eggs in a large pot. Liberally salt the water and turn the heat to high. ( Be sure not to boil your eggs longer than 20 minutes MAX to avoid rubbery eggs)
  2. While waiting for the water to boil, in a bowl combine the mayo, herbs, onion and vinegar. Add about 1/2 tsp of both salt and pepper and just a pinch of sugar (or a little more if  you like your tater salad sweet!)
  3. Now, it's time to cut and peel the carrots. Dice them into roughly 1/2 carrot cubes. Set these aside and cut the green beans into 1/2 to 3/4 inch pieces. Set these aside and now peel all the potatoes and dice them into 1/2 inch cubes like you did the carrots. Place the potatoes in a strainer and run underwater for a minute or two to remove some of the starchiness, set in sink and allow extra water to drain. Set potatoes aside.
  4. Now, using the water that should be boiling for the eggs we are going to cook the carrots. Use a metal vertical strainer to cook the carrots in the boiling water on top of the eggs for 5-7 minutes or until they begin to soften slightly(if you don't have this strainer, just put the carrots in the water and remove them with a slotted cooking spoon.) Lift the carrots out and allow the extra water to drain. Once drained, dump the carrots right in the seasoned mayonnaise mixture.  By now the eggs should be cooked, use the slotted spoon again to remove your eggs from the water. Rinse the eggs under cold water to stop the cooking process and set the eggs aside to cook. Now get the green beans in the boiling water while you peel your eggs. Boil the beans about 3-4 minutes. Once your eggs are peeled, chopped up the hard boiled eggs to the size you want and add them to the mayo mixture.
  5. Remove the green beans in the same way you did the carrots. Place them in a strainer and allow the excess water to drain. Add the beans to the potatoes and boil for an additional 4-6 minutes. This will help soften both vegetables to the right point. Test your veggies to make sure they are to you likeness! Dump all the vegetables into the mayonnaise mixture and toss well to ensure everything is evenly coated. Transfer to a shallow baking dish and allow your delicious potato salad to cool. Serve and enjoy!


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