Traditional potato egg salad with diced red onion, celery, dill pickle and fresh parsley herb in a tangy creamy sauce.
Potato Egg Salad
Ingredients Makes: 8 servings
5 medium potatoes
3 eggs, hard-boiled
1/4 cup celery, diced
1/4 cup red onion, diced
1/4 cup pickles, diced
1/2 cup plain unsweetened yogurt
1 tsp honey, liquid
1 Tbsp prepared mustard
1 Tbsp apple cider vinegar
1/2 tsp sea salt, or to taste
1/8 tsp ground black pepper
1/4 cup fresh parsley, de-stemmed and chopped
pinch of paprika to garnish (optional)
Prepare potatoes. Clean the potatoes and cut out any eyes and sore spots, avoid peeling if possible. Quarter the potatoes and add to a large sauce-pot with about five cups of water, or enough to cover the potatoes. Sprinkle 1/3 teaspoon of sea salt into the water, then bring the water to a boil. Once boiling, lower the heat to medium-high or a light rolling boil. Cook the potatoes for 10 to 15 minutes or until the potatoes are easily pierced with a pairing knife or fork. Drain the water from the potatoes and allow them to cool for 10 minutes until they can be handled.
When the potatoes have cooled, peel the skins (if desired) and cut into 1/2-inch cubed pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the vinegar and stir. Allow the potatoes to cool while preparing other ingredients.
Prepare eggs. In a medium sauce-pot transfer the eggs and fill with enough lightly salted water to cover them by an 1/2-inch. Bring the water to a boil, them reduce the heat to a medium-high or a light rolling boil and cook the eggs for 12 minutes.
Prepare a cold-water bath for the eggs to cool immediately after boiling for easier and more successful peeling. Fill a large bowl with ice-cold water to transfer the hot eggs to.
Remove the eggs with a slotted spoon once they have cooked for 12 minutes, and transfer directly to the ice-cold water bath. Transfer all the eggs and allow them to cool for a few minutes before attempting to peel.
To peel the eggs, start by cracking the larger end of the egg where the air bubble should be. Once the top is cracked, gently roll the egg (starting at the top) with just enough pressure to crack the shell all over. In the bowl of water or under running water peel the egg for best results. Rinse the peeled eggs and then chop the peeled hard-boiled eggs into 1/2 inch pieces then transfer to the bowl of potatoes.
Prepare vegetables. Clean a couple of celery stalk and dice a 1/4 cup full. Finely dice 1/4 cup of red onion, 1/4 cup of dill pickles and 1/4 cup of de-stemmed parsley leaf; then transfer prepared vegetables to the bowl with the potatoes and egg.
Prepare creamy yogurt sauce. In a small-medium sized bowl combine the yogurt, liquid honey, mustard, vinegar, sea salt and black pepper. Taste test the mixture and adjust seasonings to suit taste.
Combine ingredients. With a large spoon combine the vegetable and egg ingredients just until mixed. Add the creamy yogurt sauce and combine again just until the ingredients are mixed, folding the vegetables into the sauce. Sprinkle the top with paprika if desired for appearance.
Chill before serving. Chill for at least 1 hour or overnight before serving.
Recipe shared by: J. Marshall
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