Monday, April 27, 2009

Potato Egg Salad

I almost always make potato egg salad whenever I have a BBQ. They are pretty easy to make and is a refreshing dish to accompany those grilled stuff. I have different ways of making my Potato Egg Salad and this is one of them!




  • 10 Small Red Skin Potatoes (Size Slightly larger Than Golf Balls)
  • 1/2 Cup Celery, Chopped
  • 3 Large Eggs, Hard Boiled
  • 1 Sprig Green Onion / Scallion, Chopped
  • 1/4 Cup Thousand Island Dressing
  • 1/4 Cup Mayonnaise
  • Salt
  • Black Pepper, Freshly Cracked Preferred


Wash and clean potatoes thoroughly. Remove parts of skin if there’s ugly blemishes or dark spots on it. Put potatoes in a pot filled with cold water, then turn on heat to cook potatoes. Boil potatoes till fork tender. Remove potatoes from pot and set aside to cool. Cut potatoes into quarters, and cut again to get 2-3 pieces out of each quarter.

Roughly chop eggs and transfer into a medium bowl. Add potatoes, celery, green onion, Thousand Island and Mayo into the same bowl. Mix all ingredients and season with salt and fresh cracked pepper. Cover with a plastic wrap, and chill this until ready to serve. Make this a few hours before the BBQ. This will give you 4-5 servings!

Notes: It is important to put potatoes in a pot of cold water instead of warm or boiling water so that the potatoes will cook evenly through out. If you do not like green onions, feel free to use 1-2 tbsp of chopped fresh parsley in the salad. Good luck!

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