Egg Potato Salad
Is it Egg Salad? Or is it Potato Salad?
Servings: 6 1 cup servings
Calories: 244kcal
Ingredients
- 3 large yellow flesh potatoes or potato of your choice
- 9 large eggs
- ¾ cup mayonnaise or to taste
- 6 green onions
- ½ teaspoon salt or to taste
- ½ teaspoon ground black pepper
- ¼ cup green relish or bread or 2 Tbsps bread and butter pickle juice optional
- paprika optional
Instructions
- Scrub potatoes lightly and cover with 1" of water in a saucepan. Bring to a boil and boil for about 35 minutes or under potatoes are fork tender. Peel and dice when cool.
- While potatoes are cooking cover eggs with 1" of water and just bring to a boil. Remove from heat, cover and let stand for 17 minutes. After the 17 minutes is up rinse with cold water and submerge in ice water for 15 minutes. Peel and dice when cool.
- Trim and slice green onions.
- Combine potatoes, hard boiled eggs, onions, mayo, salt and pepper in a large bowl. (Add relish or pickle juice if using at this point if using. Sprinkle top with paprika is using.) Allow salad to rest in fridge at least 30 minutes before serving.
Nutrition
Calories: 244kcal | Carbohydrates: 19g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 283mg | Sodium: 516mg | Potassium: 503mg | Fiber: 2g | Sugar: 2g | Vitamin A: 544IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg