Red Potato and Egg Salad Recipe

 

My sister and her family came over for a BBQ over the weekend. The boys grilled hot dogs and burgers while us girls enjoyed some pool time. And yes, it is pool time here in the desert. It was a whopping 95 degrees out and we were soaking it up. Come back to me in July, when it is in the 100s, and I’ll give you different answer of how I feel about the weather. I’ll be pushing 9 months in July, which also happens to be in the dead-heat of the summer. I won’t be happy soaking that up, that’s for sure.  I’ll be utterly miserable. I base this on every July, when I’m a sweaty, sticky, hot mess. Add that with a burgeoning ready-to-pop baby belly –  not a pretty picture. It will be interesting to see, that’s for sure. But for now, I’m enjoying the sun and its beautiful rays.

This potato salad is a spin off of my grandmother’s potato salad. She uses pimentos and more onions, and maybe a little bit different seasonings. I probably should have called her to get the exact recipe, but it was a last minute side dish, using what I had in my kitchen. It wasn’t until my sister came over and told me I forgot the pimentos that I realized what I had missed. To any affect, the salad came out just as mouthwatering as my Grandmother’s, but in a different sort of way.

I like the idea of tossing in hard boiled eggs into a potato salad. Not only does it give it a boost of protein, semi-balancing out those potato carbs, but it also adds a nice flavor.

I happen to still be on an onion strike, and have been cautiously heading towards shallots these days. They’re milder than onions, yet still provide the flavor needed that only an onion can give. I love them. I also used red potatoes, only because I like how they hold their shape in salads. And because I love how they taste to other potatoes. They’re just wonderful.

With this recipe, I have one caveat that I should probably share with you all. I eyeballed this entire recipe, by taste, texture and visually. I did this because it was a last minute side dish that followed no recipe but what popped into my head at the  moment. I kind of like it this way, for this kind of salad, only because I don’t like my potato salad to be mostly mayonnaise and no crunch. And I also enjoyed the excuse of having to keep sampling it before it was “just right”.

I was hungry at the time, and this helped.

Basically, you can add a little mayonnaise here, a little bit more mustard there, stir it up and give it a taste. You’re in charge of the ratio of mustard to mayonnaise, potato to eggs, pickles to celery. If it tastes perfect to you, then it is ready to serve.

Or, you can ask one of your guests to sample it and tell you what’s missing. For instance, Mark sampled it and told me I needed more salt, so a dash or two went in and bada bing bada boom, it was done!

 

Ingredients – I listed the main components of what I used for this recipe, based on my eyeballing. As for the mustard and mayo, my suggestion is add a spoonful at a time with the mayo, and a small dose of mustard to follow, until you hit the peak flavor you’re looking for.

Vegan Option:  Simply omit the hard boiled eggs and use my favorite mayo in the entire world, veganaise.

8 to 10 medium red potatoes, cubed (chopped into 1 inch cubes)

3 hard boiled eggs

2 large dill pickles, diced

2 shallots, minced

2 celery sticks, finely chopped

1/4 teaspoon smoked paprika

Mayonnaise (I love the taste of veganaise, so that is what I used in this recipe)

Yellow mustard

Brown mustard

2 tablespoons cider vinegar

1/4 teaspoon ground pepper

1/2 teaspoon salt

Directions

Fill a large pot halfway with water and a dash of salt. Add chopped potatoes into the pot and bring to a boil. Boil until potatoes are tender (a fork should slide into a piece with ease). Drain potatoes and set them aside to cool.

For boiling eggs, fill a small pot halfway with water. Add your eggs and bring to a boil. Once boiling, set a timer for 8 minutes. Drain and let hard boiled eggs cool.

Grab a large mixing bowl and toss together your chopped shallots, celery and pickles. Add vinegar and spices and stir all together. Stir in cooled potatoes. Once eggs have cooled, peel the shell off and chop them up (whites and yolks). Add eggs to the potato salad.

Add a dollop of mayonnaise and a squirt of mustard over the salad and stir together. Do a taste test.  Add more mustard, mayo, salt or pepper, according to your taste.

 

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