Author: Darcy Raven
When it comes to recipes I usually find a good recipe and then edit it according to what I like and what I have in my refrigerator. I have done this for potato salads multiple times before, but now I have finally mastered the potato salad recipe. I took advantage of how egg salads and potato salads are so similar. And with that similarity, I have come up with an original one of a kind Potato Egg Salad recipe. Enjoy.
6 Idaho russet potatoes
½ or 1 onion
8 eggs (I boiled them the day before so I didn’t have to wait to cook them day of)
Mayonnaise (I used Vegan Mayonnaise)
Apple Cider Vinegar
Tablespoon of Butter
Chop the potatoes into cubes. I like to play with the sizes of the cubes.
Place potatoes in pot. Fill with cold water an inch above potatoes.
Pour 1 tablespoon of salt
Bring water to a boil on high heat.
Once boiling, turn down the heat to medium-high, keeping the boiling going, and cook potatoes for about 13-15 mins
if you like potato skin then leave them, but if not, this is the time you want to peel the skins off the potatoes.
After draining the water, place cooked potatoes in a large bowl.
Add 3 tablespoons of apple cider vinegar. Toss in between each tablespoon.
Also while the potatoes are warm add a tablespoon of butter. Unsalted.
Let the potatoes sit about an hour while you start the other steps.
Dice half to a whole onion, depending on the size of onion and how much you like onion. Yellow sweet onion or purple onion work best. This time I had a huge onion, so I used half, but other times I’ve used a whole onion. So you decide.
Throw onion into the cooling potatoes and melted butter. Gently toss to distribute onions and butter.
Take 4 of the egg yolks and throw them into a new bowl with: 1 cup mayo 1 tablespoon dill weed 1 tablespoon of pickle juice 1 tablespoon apple cider vinegar Pinch of salt Pepper to taste Egg whites
Pour mixture in potatoes. Mix.
Chop the remaining eggs. I had 4 eggs. Chopped. Then place into the potato bowl. Mix till all combined.
Chill or eat right away.