Sunday Food: Potato Salad with Boiled Eggs
Flowers for your holiday, hope yours is full of good things.
(Picture courtesy of Benreis at wiki commons.)
However you celebrate whatever holiday of spring you observe, eggs are good to have around and include in festivities, and the food that goes with them. Today hopefully you have a few boiled eggs to use up, and one good way to do that is make a nice potato salad. Of course, that will go with leftover cold cuts, ham and almost anything else. It’s also lunch by itself, and the eggs are protein enough that you don’t really need another, but can throw in meat or beans if you want it to be any more of a full meal.
This is a basic recipe, and though it tells you to boil eggs with potatoes, you won’t need to.
- 2 pounds waxy potatoes, such as red-skinned or new potatoes, scrubbed
- 2 large eggs (I suggest you up the egg count)
- 1 cup mayonnaise
- 1 celery stalk, small dice (about 1/2 cup)
- 1/4 cup whole-grain Dijon mustard
- 1/4 cup dill relish
- 1/3 cup scallions (from about 1/2 bunch), thinly sliced (white and light green parts only)
- 2 tablespoons capers, drained
- 2 tablespoons finely chopped freshItalian parsley leaves
- 1 tablespoon freshly squeezedlemon juice (from about 1/2 lemon)
- 1/2 teaspoon kosher salt, plus more for salting the cooking water
- 1/8 teaspoon freshly ground black pepper
- 1Place the potatoes and eggs in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until the eggs are hard-boiled, about 12 minutes. Remove the eggs to a medium bowl and place them in the sink. Run cold water over the eggs until they’re cool enough to handle; set aside.
- 2Continue to simmer the potatoes until a paring knife can easily be inserted, about 5 minutes more. Drain the potatoes in a colander in the sink and allow them to cool slightly, about 10 minutes. Transfer the potatoes to a baking sheet or large plate and arrange them in a single layer. Place the eggs next to the potatoes on the baking sheet and refrigerate everything until completely cooled, about 1 hour. Meanwhile, place the remaining ingredients in a large bowl and stir to combine; refrigerate until you’re ready to finish assembling the salad.
- 3When the eggs and potatoes have cooled, peel the eggs and grate them on the large holes of a box grater over the bowl with the mayonnaise mixture; set aside.
- 4Remove the skin from the cooled potatoes with your hands or a paring knife. (For a more rustic potato salad, you can leave the skins on.) Using your hands, break the potatoes into large chunks (about 3/4-inch pieces) and add them to the bowl with the eggs and mayonnaise mixture. Using a rubber spatula, gently fold the potatoes and eggs into the mayonnaise mixture until evenly combined and well-coated. Serve immediately or refrigerate in an airtight container for up to 4 days.
Of course, you probably have a dressing you will usually put in, and yoghurt makes a good one. There are substitutions galore that will give you a good basic potato salad, so consider this one a suggestion.