This recipe combines two classic simple summer salads: cold potato salad and egg salad. I started making this dish many years ago from a recipe that a friend passed on to me. Over the years it has changed and simplified a bit but it remains a staple in our home during the warm summer months.
It is quick to put together and a great side dish for summer grilled meat and veggie dinners… as well as a crowd pleaser when you bring it along to BBQs and potlucks. Enjoy.
Simple Summer Potato & Egg Salad
by Debbie Steinbock
5 medium red skinned potatoes, peeled and chunked
4 hard boiled eggs, diced
2 stalks of celery, chopped small
½ cup mayo, plus 1-2 Tbsp. additional (as needed)
1 ½ tsp. sea salt
2 tsp. dried dill
1 tsp. paprika
- Cook the chunked potatoes and eggs in boiling water until the potatoes are fork tender and the eggs are hard boiled; set the potatoes aside to cool and peel and dice the hard boiled eggs.
- In a large bowl, place the cooked potatoes and the diced hard boiled eggs together. Add the chopped celery, mayo, salt, dill and paprika and gently mix until all the ingredients are well mingled.
- Set the potato & egg salad into the fridge to cool completely. Serve chilled.