Healthy Potato Salad With Hard Boiled Egg Food

POTATO SALAD

Steps:

• Place cubed potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch of water. This was about 10 cups for me.
• Bring the water and potatoes to a boil over high heat, stirring occasionally.
• Once boiling, reduce the heat to medium to maintain a strong simmer, and continue cooking the potatoes for 5-15 minutes** or until the potatoes can be easily pierced with a fork. Again, stir occasionally.
• Carefully drain, then cool for 10 minutes.
• Meanwhile, place your sauce ingredients into a large bowl: mayo, relish, sour cream, vinegar, pickle juice, mustard, hot sauce, garlic powder, smoked paprika, salt, and pepper.
• Whisk to combine.
• Use a rubber spatula to gently stir in cooled potatoes, hard boiled eggs, celery, and red onion.
• Taste and re-season, if desired.
• Cover and chill in the fridge until you're ready to serve.
• Taste and re-season, again, if necessary, before serving and enjoying!

HEALTHY POTATO SALAD WITH HARD BOILED EGG

Steps:

• Hard boil the eggs, according to the Perfect Hard Boiled Eggs, Steamed Hard Boiled Eggs or Instant Pot Hard Boiled Eggs methods.
• Preheat oven to 450°F.
• Wash the potatoes and cut them into bite-sized chunks (do not peel). In a bowl, toss the potatoes with olive oil, kosher salt, and lots of fresh ground pepper. Place the potatoes in the oven and roast until tender, about 25 to 30 minutes.
• Thinly slice the red onion and rinse the slices under cold water a few times to remove the bite. Slice the eggs into quarters
• Make the Simply Amazing Honey Mustard Vinaigrette.
• To serve, place the greens in a bowl. Top with warm potatoes, red onions, hard-boiled eggs, and dressing.

EGG & NEW POTATO SALAD

Steps:

• Toss some hot boiled new potatoes with the olive oil, lemon juice and parsley. Leave to cool, then toss with quartered hard-boiled eggs. Toss with wild rocket leaves and some diced cucumber to serve.

HEALTHIER OLD FASHIONED POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, peel, and chop.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Discard yolks and chop whites.
• Combine potatoes, egg whites, celery, onion, relish, mayonnaise, mustard, celery seed, garlic, and pepper in a large bowl. Mix together well and refrigerate until chilled.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

AMERICAN POTATO SALAD WITH HARD-BOILED EGGS AND SWEET PICKLES

Steps:

• Cover potatoes with 1 inch of water in stockpot or Dutch oven.
• Bring to simmer over medium-high heat.
• Reduce heat to medium and simmer, stirring once or twice to ensure even cooking, until potatoes are tender (a thin-bladed paring knife can be slipped into and out of center of potatoes with no resistance), 25 to 30 minutes for medium potatoes or 15 to 20 minutes for new potatoes.
• Drain; cool potatoes slightly and peel if you like.
• Cut potatoes into 3/4-inch cubes (use serrated knife if they have skins) while still warm, rinsing knife occasionally in warm water to remove starch.
• Place warm potato cubes in large bowl.
• Add vinegar, 1-2 teaspoon salt, and 1/4 teaspoon pepper and toss gently.
• Cover bowl with plastic wrap and refrigerate until cool, about 20 minutes.
• When potatoes are cool, toss with remaining ingredients and season with salt and pepper to taste.
• Serve.
• Imediately or cover and refrigerate.
• cooking time does not include refrgeration time.