Indulge in the classic flavors of summer with our tantalizing red potato salad recipe with egg. This vibrant dish combines tender red potatoes, creamy eggs, and a tangy dressing to create a delightful side or main course. Whether you’re hosting a barbecue or simply looking for a refreshing meal, this recipe will impress your taste buds.
The key to a perfect red potato salad lies in the quality of the potatoes. Choose small, firm red potatoes that will retain their shape after boiling. For a creamy dressing, whip up a mayonnaise-based mixture with a hint of mustard and dill.
How To Make Red Potato Salad with Egg
The preparation for this recipe is a breeze:
- Ingredients:
- 2 pounds small red potatoes, scrubbed and halved
- 6 hard-boiled eggs
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped red onion
- 2 tablespoons chopped celery
- 2 tablespoons chopped dill
- 1 tablespoon prepared yellow mustard
- Salt and pepper to taste
- Equipment:
- Large pot
- Colander
- Large bowl
- Whisk
- Spoon or spatula
- Instructions:
- Boil the potatoes: Add the potatoes to a large pot of boiling salted water. Cook until tender when pierced with a fork, about 15-20 minutes. Drain the potatoes in a colander and let cool.
- Hard-boil the eggs: Place the eggs in a single layer in a saucepan. Cover with cold water, bring to a boil, then cover and remove from heat. Let the eggs sit in the hot water for 12-15 minutes, depending on the desired doneness.
- Prepare the dressing: In a large bowl, whisk together the mayonnaise, sour cream, yellow mustard, dill, salt, and pepper to taste.
- Combine the salad: Add the cooled potatoes, chopped eggs, red onion, and celery to the dressing. Stir gently to combine.
- Chill and serve: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled as a side dish or as a main course.
Tips and Possible Variations of Red Potato Salad with Egg
For a richer flavor, use a combination of mayonnaise and Greek yogurt in the dressing. Add a dash of celery seed or paprika for extra seasoning. If you don’t have red potatoes, you can use any small, firm potato such as Yukon Gold or baby potatoes.
For a variation, add crumbled bacon, chopped ham, or diced cheese to the salad. For a vegetarian option, substitute the eggs with chopped tofu. The possibilities are endless!
Store leftover red potato salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop and mellow over time.
