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

Ingredients:

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

Method:

  1. 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.
  2. 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.
  3. Set the potato & egg salad into the fridge to cool completely. Serve chilled.

About Debbie Steinbock, HHC

After years of being told that she had an "incurable" chronic health condition, Debbie turned to her diet to help her understand her disease, restore her body, and regain control of her health. Her personal journey has given her the knowledge and compassion necessary to help her clients take an active role in their own healing. Since starting her practice in 2000, Debbie has successfully helped hundreds of people across the country to improve their diet, enhance their current state of health, and eliminate a variety of health conditions.

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