The Best Creamy Potato Salad Recipe
"This creamy potato salad recipe with eggs reminds me of so many family meals, which is why I've been determined not to give it up, even while I'm trying to lose weight. While traditional potato salad has a mayonnaise-heavy dressing, this recipe focuses on the tastes of the components, which are all brought together by mayo, as well as deep mustard and fresh olive oil. Ready in very little time, this will surely become a family favorite, as it is not only healthy and colorful, it is also ridiculously tasty with a crunch!"
Serves8 portions
Preparation Time10 min
Cooking Time20 min
Ingredients
- 500 gram Baby New Potatoes or preferred potatoes
- 3 each Eggs
- 1 each Red Onion
- 1 each Carrot
- 2 each Celery Sticks
- 2 tablespoon Light Mayonnaise
- 1 tablespoon Olive Oil
- 1 tablespoon Wholegrain Mustard or American if preferred
- 1 pinch Salt and Pepper to taste
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Start by boiling the potatoes in plenty of salted water until they are easily pierced with a fork and ready; as soon as they are cooked, allow them to cool down and then chop them in halves or quarters.
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Try chopping the next ingredients in about the same size so to allow them to mix better, in a more uniform way.
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Boil the eggs and, as soon as they are cooked, cool them down in some ice water; once cool, peel them and then chop them.
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Peel and chop the onion in small dice; should you find raw onion too strong, then soak it in cold water for about 10 minutes, then allow to dry, as this will remove the strong raw smell and taste. Alternatively, you can use spring onion.
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Peel and chop the carrots; should you not like raw carrots, you can lightly boil them for 3-4 minutes, so to eliminate some of the crunch.
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Wash and peel the celery, then chop it to size.