Potato Salad With Egg
Discover the secret to a creamy potato salad with egg that will impress at any gathering. Ready to elevate your side dish game with this classic recipe?
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Makes about 6 servings
Ingredients
- 5 slices prosciutto
- 6 large eggs
- 5 medium potatoes (peeled)
- 3 sliced spring onions
- 1 tbsp chopped fresh dill
- ½ tsp sea salt flakes
- ⅓ cup whole egg mayonnaise
- ⅓ cup light sour cream
- 2 tsp wholegrain mustard
- parsley or extra dill to serve.
Instructions
- Prepare the Potatoes: Begin by peeling the 5 medium potatoes and cutting them into small, evenly-sized cubes. This ensures they cook uniformly. Place them in a large pot of cold, salted water. Bring to a boil over medium-high heat. Once boiling, lower the heat and simmer until fork-tender, about 10-15 minutes. Drain and let them cool completely. You should notice the potatoes turning buttery soft yet firm enough to hold their shape.
- Cook the Eggs: While the potatoes cool, place your 6 large eggs in a medium saucepan, cover them with water, and bring to a boil. Once boiling, remove the pan from heat and cover. Let the eggs sit for 10 minutes. Transfer to a bowl of ice water to cool, making them easier to peel. The aroma of perfectly cooked eggs will tantalize your senses as you peel them, revealing a firm, golden yolk.
- Prepare Other Ingredients: As the key ingredients cool, slice 3 spring onions (also known as green onions) finely, capturing their vibrant aroma. Roughly chop 1 tablespoon of fresh dill, which will release a fresh, herby fragrance.
- Create the Dressing: In a small bowl, whisk together ⅓ cup whole egg mayonnaise, ⅓ cup light sour cream, and 2 teaspoons of wholegrain mustard. Add ½ teaspoon sea salt flakes to taste. This dressing should be creamy and tangy, with the mustard seeds offering a slight texture and a pop of flavor.
- Assemble the Salad: In a large bowl, gently combine the cooled potatoes, peeled and diced eggs, chopped dill, and sliced spring onions. Add the prepared dressing, folding it in smoothly to coat all the ingredients. Look for a velvety consistency, ensuring each ingredient is enveloped adequately without breaking.
- Finish with Flair: Arrange 5 slices of prosciutto artistically atop the salad, offering a visual appeal and a savory touch. Garnish with additional parsley or dill as desired.
- Chill and Serve: Cover the bowl and let the potato salad chill in the refrigerator for at least an hour. This chill time lets the flavors meld beautifully. Serve cold, noticing the enticing blend of textures and tastes in each bite, and watch as it becomes a crowd favorite.
Find it online: https://www.sweethomecook.com/potato-salad-with-egg/