This creamy potato egg salad is the perfect salad to bring on sunny summer afternoons for a delicious picnic or potluck party!
Let’s start with the potatoes.
You might think any spud will do, but oh no, my friends. Choose your potatoes well when you want to make a potato egg salad: I always recommend waxy potatoes like Yukon Gold or Red Bliss.
Why?
They keep their shape well once you boil them. And they don’t fall apart when you toss your potato, eggs and other condiments together.
I like this comprehensive article about what potatoes to choose.
DeWitt’s Family Farm
Now, let me let you in on a little secret.
I source my potatoes directly from a lovely family-run farm just a short drive from my home.
At DeWitt’s Family Farm, they grow their potatoes with such care that you can truly taste the difference. Every bite bursts with earthy goodness.
It is like sunshine and soil rolled into one.
And then the fresh eggs!
Freshness is key when it comes to eggs. I pick mine up at DeWitt’s Family Farm as well where the hens roam freely and are fed a diet rich in natural nutrients.
It is just a 15 minute bike ride from here.
Summer Salad
The bright green chives and caramel-colored shallots pop against the creamy base, making it almost too pretty to eat.
And the balance of flavors?
That one is spot on, a potato egg salad made for each other.
Creamy boiled potatoes, fresh eggs, sharp chives. It all comes together like this salad was just born to love.
Do you know what I do to add a little extra crunch and freshness?
I like it with finely chopped shallots, gherkins or capers. And if I have some, I also like to add my salami crumble!
Ready?
Creamy Potato Egg Salad Recipe
A drop dead potato salad for your next summer garden party!
- 2.2 lbs waxy potatoes (Yukon Gold or Red Bliss) (1 kg)
- 4 large farm-fresh eggs
- 2 medium shallots finely diced
- a handful fresh chives chopped
- 1/2 cup mayonnaise (120 g)
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- salt
- pepper
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1. Peel the potatoes, rinse them well. Chop them into bite-sized pieces.
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2. Transfer the potatoes to a large pot and add cold tap water until they are submerged. Season with a good dash of salt. Bring the potatoes to a good boil and cook them until tender. Drain the potatoes and let them cool.
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3. In the meantime cook the eggs until they are hard boiled (about 10 minutes).
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4. Drain and cool the eggs under cold running water, then peel and chop them into chunks.
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5. In a large bowl combine the mustard and mayo. Also add the apple cider vinegar and season with pepper and salt to taste. Stir well.
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6. Add the cooled potatoes, chopped eggs, diced shallots and most of the chives to the bowl with the dressing. Toss the salad gently to coat everything evenly. Sprinkle with the rest of the chives.