This recipe for my Classic Potato and Egg Salad is a treat to go with Grilled Chicken Brochettes on a weekday. Just fire up the BBQ and enjoy.
Tip : Try to select potatoes that are the same shape and size so that they will cook in the same amount of time.
Ingredients
- 2 medium white skinned potatoes
- 6 whole hardboiled eggs
- 1 cup thinly sliced celery
- 3/4 cup Hellman's Real mayonnaise
- 1 tbsp cider vinegar
- 1 tsp salt
- 1 tsp sugar (or more to taste)
- 3/4 tbsp yellow mustard
- kosher salt and freshly ground black pepper
Instructions
Gather all ingredients before starting recipe
- Cover 2 medium white skinned potatoes with water, add salt and bring the water to a boil, then reduce the heat to a gentle boil and cook for 15-20 minutes or until easily pierced with the tip of a knife.
- Drain potatoes and set aside until they are cool enough to handle. Peel potatoes and cut into 1/2" cubes. Transfer to a medium sized mixing bowl.
- Rough chop 6 whole hardboiled eggs and add to mixing bowl.
- Add 1 cup thinly sliced celery to potatoes and eggs.
- Mix 3/4 cup Hellman's Real mayonnaise, 1 tbsp cider vinegar, 1 tsp salt, 1 tsp sugar (or more) and 3/4 tbsp yellow mustard in a bowl and stir until well combined. Taste, if it seems a little sour, add a bit more sugar.
- Pour dressing over the potato mixture, gently fold until combined and cool in the refrigerator for at least 30 minutes before serving.
Author Notes
In some places you can buy frozen cooked/cubed boiled potatoes. If you're lucky enough, this recipe will take about 5 minutes. For sure I know that you can buy hard boiled/peeled eggs and this recipe assumes that you use these eggs, I could never quite work out the way to make hardboiled eggs that you can peel so I never make hard boiled eggs anymore. I just by them prepared and ready to go.
