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Video:Classic Potato and Egg Salad Recipe

with Gina Miller

Potato and egg salad offers a bit of twist by incorporating deviled egg flavors into a traditional potato salad. It's a rich potato salad recipe that will be a sure-fire hit at your next cookout.See Transcript

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Transcript:Classic Potato and Egg Salad Recipe

Hi I’m Gina Miller with About.com making a picnic or pot luck party favorite -- potato and egg salad. Now, this recipe is a little bit of a twist on traditional potato salad. It’s a combination of deviled egg flavor with rich wonderful potato salad. It’s a great way to add a surprise to your next picnic.

To Make Potato and Egg Salad, You'll Need:

  • 2 lbs of cooked yellow Yukon potatoes, peeled and cold to the touch
  • 6 hard boiled eggs, also peeled and cold to the touch
  • 1 & 1/2 cup of mayonnaise
  • 1/4 cup of yellow mustard
  • 1/2 cup of sweet pickles – chopped
  • 1/4 cup of celery - chopped
  • 2 tablespoons of pickle juice
  • 1 tablespoon of salt, 1 teaspoon of pepper and paprika

Prepare the Potatoes and Eggs for the Salad by Chilling Completely

OK, here’s how to prepare your potato and egg salad. Wash and peel 2 lbs of yellow Yukon potatoes, then cut them in half. Add the potatoes to a large pot of cool salted water, and then bring to a boil. Once boiling, reduce the heat to medium low and cook the potatoes for about 10-15 minutes making sure the potatoes are not too tender or over done. Then drain the potatoes. Let them cool for 20 minutes in a colander, then refrigerate for 2 hours until cold to touch.

In a another pot, add cool water and the 6 eggs.Bring the eggs to a boil, then reduce to medium low and cook for 20 minutes.Drain the water off the eggs, and let them cool until the eggs are room temperature. Peel and cut the eggs in half. Then cover the eggs with foil and refrigerate for at least 1 hour. When both the potatoes and the hard boiled eggs are cold to the touch, cut the potatoes in small cubes, and then roughly chop the hard boil eggs.

Here’s a tip: Plan ahead and don’t rush the cooling process. The potatoes and eggs should be very cold to touch before making the salad. This will ensure a substantial texture, so your dish won’t turn into liquid mashed potato and egg salad.

Mix the Potato and Egg Salad Ingredients Together Gently

OK, now let’s prepare the salad in a large bowl. Combine the cold potatoes, eggs, and the mayo. Add the mustard, pickles, pickle juice, celery salt and pepper. Carefully fold all the ingredients together. Make sure you don’t mash the potatoes or the eggs. Sprinkle the top with paprika and cover with foil. Refrigerate for a minimum of 4 hours.

Serve the cold potato and egg salad as a great compliment with your favorite entrees like grilled burgers, BBQ chicken or cold cut sandwiches. Or just eat it all by itself. Thank you for watching and for more information visit us on the web at About.com.
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