Just in Time for BBQ Season: Classic Potato Salad

April 11, 2009 at 7:42 pm Leave a comment

(NOTE: Totally forgot to take a picture — the blogger in me wasn’t on her game when we made this) I have to admit, I googled “how to hard boil an egg” in order to make this salad. I was suspicious of the directions below, but as it turns out, it works! I figured you’d have to keep them in boiling water a lot longer. In my hard boiling egg history, I’ve dumped eggs into a boiling pot of water. That usually turns out pretty bad, as the shell cracks and you wind up with a watery version of cloudy egg drop soup. Yuuuuck

But, this recipe from Sunset Magazine is exactly what I was in the mood for. My mom makes an amazing potato salad, but she wasn’t around to send me the recipe, so I was on my own. I might even like this version better! I opted not to include other suggested ingredients like celery and pickles and used red potatoes instead of russets.

Ingredients

  • 3  eggs
  • 2-ish  pounds bliss red potatoes
  • 1  tablespoon  plus 1/2 tsp. salt, divided
  • 3.5  tablespoons  white wine vinegar
  • 1/2  small red onion
  • 1/2  cup  flat-leaf parsley leaves
  • 1/2  cup  mayonnaise
  • 1/2  teaspoon  Dijon mustard
  • 1/4  teaspoon  freshly ground black pepper
Preparation
  1. Put eggs in a pot and cover with cold water. Bring to a boil, cover, take off heat, and let sit 14 minutes. Meanwhile, prepare a large bowl of ice water. Transfer eggs to ice-water bath. Let sit at least 10 minutes or up to 1 hour, until you are ready to use.
  2. Cut potato into bite-size pieces. Put potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 tbsp. salt, reduce heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8-ish minutes. Drain potatoes, put in a large bowl, and toss with vinegar. Let cool to room temperature, about 30 minutes.
  3. Meanwhile, finely chop onion and parsley.  In a bowl, mix mayonnaise, onion, parsley, mustard, pepper, and remaining 1/2 tsp. salt. Peel and slice eggs.
  4. Gently toss cooled potatoes with dressing. Gently mix in eggs. Serve immediately.

Nutritional info

Calories: 218 (54% from fat – which could be a bit lower if you use light mayo)
Protein: 5g
Fat: 13g (sat 2.3)
Carbohydrate: 22g
Fiber: 1.8g
Sodium: 439mg
Cholesterol: 88mg
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Entry filed under: Recipes. Tags: , .

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