Egg Salad Potato Salad
A popular barbecue side dish combines the beloved flavors of potato and egg salads.
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Instructions
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Start hard-boiling eggs; cool in cold water for 15 minutes, then peel and refrigerate for 1 hour.
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Simultaneously, boil potatoes with 1 tablespoon of salt in water until tender, about 21-25 minutes.
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Prepare an ice bath; drain cooked potatoes and transfer them to the ice bath.
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Cool potatoes in the ice bath for 10-15 minutes, drain, then chop into 3/4 inch cubes.
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In a large bowl, combine 1 cup mayonnaise, mustard, relish, vinegar, onion powder, garlic powder, pepper, and salt.
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Coarsely chop 4 hard-boiled eggs and mash them into the mayonnaise mixture.
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Fold in the chopped potatoes, celery, and chives until combined.
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Add more mayonnaise (1/4 cup at a time) for desired creaminess, adjusting salt as needed.
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Transfer salad to a serving dish; slice the remaining egg into six pieces and use them, along with celery leaves and chives, for garnish.
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Refrigerate, covered, for at least 2 hours before serving.