Potato and Egg Salad

Potato and Egg Salad with dill and spring onions, a recipe to please a crowd. A great choice for a BBQ side, picnic, or any occasion. Easy to put together, gone from the plate in seconds.

A nice potato salad has always topped my list of all time favourite dishes. I'm absolutely crazy about potatoes, cooked in any possible way, served any time of the day. Deviled Eggs are another popular recipe with my family. They make a great bite for any party or celebration, and they usually make me think of Easter and sunny days.

Now, combine these two superlicious dishes: potatoes and eggs, and you get the salad of all salads. It might sound weird, but wait until you try it!

Still not sold yet? Well, let's just make it even more interesting. You can also cut the amount of mayo by half if you wish by adding some plain yogurt, a bit of dill and spring onions, and there you have it, an even lighter version.

This salad is a great side for your Easter menu too, it's fresh, it's yummy, and a great hit with everyone.

Jump to:

• How to make potato and egg salad
• Can you make the salad in advance?

How to make potato and egg salad

Now, there are two ways of cooking the potatoes: either boil them in their skin, or peel them off, cube them, and then boil them. If you go by the first method, the cooking time is a bit longer. But it's the way I highly recommend. When you boil the potatoes in their skin, they are less breakable and mushy, and can hold their shape better in the salad.

• boil them potatoes in the skin - I usually boil the eggs in the same pot and leave them to boil for 5-6 minutes, then I remove the eggs and leave the potatoes to boil until tender
• leave to cool completely, then peel and chop into chunks
• cool the eggs and chop roughly, then add to the potatoes
• add salt and pepper, mustard, mayo and chopped dill, then mix well

NOTE! you can use half mayo and half yogurt for the dressing, it's entirely optional to add yogurt.

• refrigerate for at least 1 hour before serving

Can you make the salad in advance?

If you have to make the salad in advance, I would just boil the potatoes and eggs, and  don't prepare the salad until you are ready to serve it. Just keep everything in the fridge, so they can be already cold, and then mix in the mayo, oil and vinegar before serving.

The salad can be stored in the fridge overnight, but I wouldn't leave it in there for longer than a day, maximum two. I'm a bit paranoid with leaving food around for too long, even if it's in the fridge.

I absolutely dread food poisoning, and prefer to clear the food from the fridge sooner rather than later. Plus, it does kind of stink up the fridge, as the smell of egg is pretty strong.

Another delicious potato salad is my Russian Potato Salad.  A bit different than a traditional potato salad, but equally yummy and as easy to make. And a big favourite with us too.

If you’ve liked my POTATO EGG SALAD or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

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