Name: Egg and Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 4 cups (720 g) baby potatoes, halved; 4 hard-boiled eggs; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) white vinegar; 1 tbsp (15 ml) whole-grain mustard; 2 green onions, thinly sliced; 2 stalks celery, thinly sliced; ½ tsp celery salt; Salt and pepper

Ingredients

- 4 cups (720 g) baby potatoes, halved
- 4 hard-boiled eggs
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 ml) whole-grain mustard
- 2 green onions, thinly sliced
- 2 stalks celery, thinly sliced
- ½ tsp celery salt
- Salt and pepper

Preparation

- In a large pot, place the potatoes and season with salt. Cover with water and bring to a boil. Cook for about 20 minutes or until the potatoes are tender. Drain and rinse under cold running water. Let cool.
- In a large bowl, coarsely crush the eggs with a potato masher. Add the potatoes and the remaining ingredients. Season with pepper, and toss well. Add oil, if needed. Adjust the seasoning.
- Delicious with Grilled Flap Steak with Montreal Steak Seasoning.

Egg and Potato Salad

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Potato Masher