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Egg Potato Salad




This is a very straightforward recipe with a couple of key ingredients that make it a standout. When you add seasoned rice vinegar to the warm potatoes, it gives them just the right flavor balance of acid, sweet and salt that potatoes need when they are served cold. Taking the egg yolks and pushing them through a strainer then mixing them with the mayonnaise enriches the mayonnaise beautifully. The Coleman's dry mustard gives it all just the right kick without adding more acid as you would get with prepared mustard. If you like, fresh chopped dill is a nice add on.


Serves 8


3 pounds baby Yukon potatoes cut into bite size pieces

4 eggs, hard boiled and cut in half

5 stalks of celery diced

⅓ cup seasoned rice vinegar

2 teaspoons Coleman’s dry mustard

1 cup Hellman’s mayonnaise


  • In a large pot of salted boiling water, cook the potatoes until just fork tender about 12-15 minutes depending on size, and drain

  • Place the potatoes in a large mixing bowl and add the seasoned rice vinegar and toss until well combined. Taste the potatoes, they should be well seasoned at this point - add more vinegar to taste a tablespoon or two at a time

  • Add the celery and dice the whites of the egg and add to the potatoes

  • Take the yolks and hold the strainer and with your thumbs push the yolks through the strainer

  • Add the yolks, mayonnaise and dry mustard together in a bowl and stir until smooth

  • Add the mayonnaise mixture to the potato mixture and stir until well combined, you may want to add more mayonnaise to taste

  • Refrigerate until chilled

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