Mexican Potato Egg Salad
Ingredients
8 Eggland’s Best eggs, large
6 Russet potatoes
5 carrots, peeled and blanched
1 cup mayonnaise
2 tbsp mustard
½ can black olives, sliced
4 green onions, finely chopped
Salt, to taste
Black pepper, to taste
Paprika, for garnish
Preparation
- Place the potatoes in a large pot of water and boil for approximately 15 minutes, or until they are tender and easily pierced with a fork. Meanwhile, blanch the carrots until tender-crisp. Drain and set aside to cool.
- In a separate pot, add the Eggland’s Best eggs and cover with water. Bring to a boil and cook for approximately 10 minutes. Transfer the eggs to cool before peeling.
- Chop the green onions and olives into small rounds.
- Once cooled, peel the potatoes and eggs. Roughly chop the potatoes, eggs, and carrots into bite-sized pieces.
- Add the eggs, green onions, olives, potatoes and carrots to a large serving bowl. Add the mayonnaise, mustard, salt, and black pepper.
- Gently toss everything together until well combined and evenly coated with mayonnaise. Taste and adjust the seasoning as needed.
- Finish with a light sprinkle of paprika. Cover and refrigerate until chilled and ready to serve.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Calories | 217kcal |
|---|---|
| Fat | 14g |
| Saturated Fat | 2.39g |
| Cholesterol | 100mg |
| Sodium | 204mg |
| Carbohydrates | 18g |
| Dietary Fiber | 2g |
| Protein | 5.5g |
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