So what do you do when you already have a potato salad recipe that you like? Try to improve on it, of course!
As I was eating the potato salad, one thought that kept coming back to me was “this potato salad would be even better if I put eggs in it!”.
Well, not the one to shy away from a challenge, I recently tried a similar version of potato salad, and this one it had eggs in it.
And celery had more leaves this time, and they were great in the salad! In the picture, the darker green is parsley and the lighter green are celery leaves found on top of a celery stalk.
A few more salads you may want to check out: black beans and corn salad, Greek salad, goat cheese and marinated onions salad.
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Tools You Need For Making Potato Salad Recipe
Knife
Cutting Board
Grater
Salad Bowl
Silicone Spatulas
Ingredients For Potato Salad
2.5 Pounds of Potatoes
2 Hard Boiled Eggs
2 Ribs of Celery (use the leaves if you have them as well)
1 Tablespoon of Parsley
Ingredients For Dressing for Potato Salad:
3/4 of a Small Onion
2 Tablespoons of Mayonnaise
1 Tablespoon of Apple Cider Vinegar
0.5 Teaspoons of Dijon Mustard
Salt
Freshly Ground Black Pepper
How To Make Potato Salad
Wash, peel and boil potatoes. Once the potatoes are done, wait for them to cool. You don’t want to combine your other salad ingredients with hot potatoes.
Peel and chop the eggs using a cutting board.
Make the dressing for the potato salad: Peel and grate the onion. Add mayonnaise, cider vinegar, Dijon mustard, salt and pepper to the onion and mix.
Combine eggs and potatoes in a salad bowl. Pour the dressing on the potatoes and mix gently to combine. Just like with the old potato salad recipe I still find that the best tool to use to mix the potato salad and not break the potato pieces are silicone spatulas.
Dice celery and chop parsley. Add celery and parsley to the salad, and use the spatula to combine.
I didn’t know anyone made potato salad without eggs but I heard of someone else that didn’t a few weeks ago.
I am 60 and decided several years ago I have better things to do than chop celery. I use celery seed instead. Many people add pickles, which I despise. I just do basic for me – potatoes, eggs, celery seed, salt, pepper & mayo – sometimes a dash of dijon but that is it. For church dinners I add the onion & relish.
I prefer it hot and cook for one so I split my potatoes into salad and mashed plus I save the water drained from them and another cup of potatoes for soup a couple days later.
Linda Marie, thank you for your comment! Yes, I have seen some people make potato salad with eggs, and others without eggs.
I sometimes add them, sometimes leave them out.
Would love to hear from other readers – do you add eggs to your potato salad?
Biana Babinsky
No, I do not like eggs in my potato salad. I like egg salad and potato salad but not together. I tried a BBQ potato salad, it was ok. I prefer mine with a little dijon mustard and a splash of cider vinegar in the dressing.
I love eggs with my potato salad! I find the egg cooking method where you put the eggs in the pan with cold water, bring the water to a boil, turn it off and leave it for ten minutes, then put the eggs in ice water for five minutes works amazingly well.
I also like adding bacon and sometimes beets to my potato salad and like you, search out celery with leaves in order to be able to add those in.
I’m nearly 60 too and have always made my potato salad with eggs, just like my 84 year old mother. I like mine with black olives too, which sounds strange but it tastes great.
Potato definitely needs eggs in my book. My favorite recipe is in the Berry Crocker cookbook. In fact, my brother-in-law Jinm was the one who steered me to it years ago. I always get rave reviews. Of course, I make my own mayonnaise like my mom used to do. Homemade mayonnaise is better for you than the store bought variety. If I don’t have time to make my own, I use hellman’s with olive oil.
LOL black olives – son always ate them before I could use them in any recipes – still raids my cabinets for them. Mayo – very fussy about it myself (Dukes or Hellmans OK, Kraft awesome). Bacon and capers – yes for fancy “dos”. Never thought about beets love them as a salad base.
Anyway eggs or no eggs – could it be regional. My cooking roots are middle to coastal GA and some SC low country (Augusta, Savannah, Beaufort). Or eggs may be more available in the country and not so much of a city addition. Since moving to TN (where they consider themselves Southern cooks) I find we cook nothing alike and the comparisons have to do with availability and food preservation.
Wow, so many different opinions.
Sometimes I add crumbled bacon in potato salad. Sometimes dill, sometimes celery seeds in addition to the actual celery (not all of this into the same salad).
Biana Babinsky