Eggland’s Best Potato and Egg Salad
This recipe is a classic for any party or picnic. Add your favorite spices for maximum flavor.
Make This Recipe
- 8 medium red potatoes, washed and unpeeled
- 6 Eggland's Best eggs, hard-cooked, peeled and chopped
- 1 cup diced celery
- 2 tablespoons Dijon mustard
- 1 cup reduced-fat mayonnaise
- Salt and fresh ground black pepper, to taste
- Paprika for garnish
Hard-cook 6 Eggland's Best eggs. Fill a large pot with cold water, jcovering the egs 1-2 inches. Add 1 tablespoon of vinegar to the water. Turn heat to high and bring water to a boil. When water begins to boil, turn off heat, cover pot, and allow eggs to sit in the water for 12 minutes. Remove and cool completely before using.
Cook the potatoes in a pot of boiling water until fork-tender. Drain the potatoes, then set them to the side until cool.
Once cool, cut the potatoes into 2-inch pieces and place in large serving bowl. Add the Eggland's Best eggs and celery.
In a small bowl, combine the mustard and mayonnaise. Add to the potato and egg mixture and mix until coated well. Season with salt and pepper. Sprinkle paprika on top of the potato and egg salad before serving, if desired.
Eggland's Best shell eggs can be hard-cooked and kept in the original carton for up to 7 days. Hard-cook your eggs a day or so ahead of time for this great recipe!
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 Serving|