Egg and Potato Salad – Creamy and Soothing!

Robin Boyle Australian, Barbecue, Dinner, Eggs, Lunch, Picnic

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Boiling eggs to the ‘well done’ point is easy enough. However, it can be another thing peeling them so they don’t look half destroyed. Recently we found this Internet article: The secret to peeling the perfect boiled egg.

The article summarises all the issues people encounter trying to achieve perfection. It is worth a read, then you can do your own testing to see if it is the solution. If so, then you, like the author, might start using boiled eggs more often. At the end of the article she writes: ” I rediscovered egg salad. I make it with shallots, fresh dill, mayo and a touch of strong Dijon mustard.” Below we give two of our favourite salads featuring boiled eggs (and potatoes). Because of their creaminess, they have a satisfying, soothing effect.

Rhonda’s Potato and Egg Salad

Like many potato salad recipes, this one includes some boiled eggs. Macerating the warm potatoes in the vinaigrette gives a tangy, more moist result. Instead of making a vinaigrette, you can drizzle over the same quantities of ingredients, starting with the vinegar then tossing gently for a minute or so, then add the oil, mustard and salt, pepper and mint and toss again. Then finish off the salad with the other ingredients. Leave out the cucumber until the last minute as it can make the salad very watery. (No photo included.)

Ingredients:

  • three or four medium potatoes
  • vinaigrette (oil, vinegar, mustard, salt and pepper) (about 1/4 cup)
  • fresh mint, chopped (about 2 tbsps)
  • half of one medium white onion, finely chopped, or equivalent in spring onions
  • one medium continental cucumber, seeds removed, diced
  • equal quantities of mayonnaise (home made or store bought) and sour cream (not low fat), about 100 ml of each
  • salt and pepper
  • three or four hard boiled eggs, chopped

Method:

Steam or boil the potatoes and while doing so make a vinaigrette. When the potatoes are cooked (but not over-cooked) and still hot, cut them into cubes. Add to suitable bowl, then immediately pour over enough vinaigrette to soak them, adding the mint at the same time and gently stirring through.

Allow the potato mixture to cool to tepid, then (omitting the cucumber until just before serving) add the remaining ingredients. Adjust for seasoning and other ingredients as needed.

The potato salad can be served immediately or later, at room temperature is best.

Equipment: Saucepans, salad bowl.

Difficulty: 2/5, Not Difficult. 20 to 30 minutes.

Serve: Serve at room temperature. Enough for four to eight servings.

Bronwyn’s Twelve Egg and Potato Salad

Bronwyn is a friend of a friend. She brought it along one day for a barbecue while we were watching the AFL Grand Final. It is lovely as a salad, but leftovers can also be used for sandwiches, canapes or as a dip. Use an egg-based mayonnaise with some bite to it, homemade or bought (not a “lite” version). Yes, it uses a lot of eggs, but it is worth it. Halve the quantities if more appropriate for your needs.

Ingredients:

  • 12 eggs
  • 2 medium potatoes, steamed and diced
  • 4 to 6 spring onions, white and green parts, diced
  • salt and pepper to taste
  • 1/3 cup mayonnaise (bought or home made)
  • 1/2 tsp mild paprika

Method:

Use your preferred method to boil and peel eggs. Otherwise, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop coarsely.

Place the chopped eggs in a bowl, and stir in the potato and spring onions. Season with salt and pepper and some of the paprika, gently combine. Add most of the mayonnaise and stir through. Adjust for flavours. Transfer to a serving bowl if necessary. Top the bowl with remaining paprika.

Serve as a salad, or on lovely bread or crackers or use for canapes or as a sandwich filling. Wonderful with crisp lettuce or water cress.

Variations:

  • Sour cream to replace some of the mayonnaise
  • Prepared or powdered mustard
  • Dash of curry powder
  • 1/3 cup white or red onion, chopped
  • Chopped dill or parsley
  • Some finely chopped celery
  • Dash lemon juice
  • Diced dill pickle or gherkin

Equipment: Saucepans, salad bowl.

Difficulty: 2/5, Not Difficult. 30 to 40 minutes.

Serve: Serve at room temperature or at least not too cold. Enough for eight to twelve servings.