This is probably the least exciting recipe I’ve posted on this blog so far but hey, I love egg potato salad, I stand by it and if you had asked me 6 years ago if I knew how to make it I would have said… “make it? you get it at the store, who makes this stuff….” But that’s me 6 years ago. I still buy egg potato salad (more commonly known as potato salad… who decided to leave out the most awesome ingredient in there? plus potato salads, at least the one I know doesn’t necessarily include hardboiled eggs) at the store when I crave it and I don’t have all the ingredients at home and I don’t want to invest the time. But without a doubt, the homemade potato salad reigns superior in every aspect. Ok, this paragraph was almost impossible to read… but don’t give up, potato salad recipe coming up in just a few seconds.
You can check out my previous post on eggs and beet salad here.
Mine today features corn, pickles and dill. It’s a pretty straight forward recipe and I will give you a couple of tips to make the process even simpler.
Microwave your Potatoes.
Of course, I had to come up with something to mix things up somehow. I have long ago given up on boiling potatoes. Nothing wrong with it but if I can free up a burner I will and since I never boil more than a few potatoes, microwaving is ideal… this whole story would change had I been asked to make potato salad for a Sunday football afternoon party. I guess I could still work in batches. Anyways, every microwave is different so I won’t commit to cooking times but will give some as a reference. If the potatoes are big, cut them in chunks. Keep the potato size to about an inch. This is important if you don’t want to spend your entire day waiting for them to cook.
So cut up in 1-inch chunks if needed. Place them in a container with water. Make sure they are covered in it. Run your microwave at full thermonuclear power for about 15-20 minutes. You could add about a Tsp of salt to the water which I usually do.
Hard boil the eggs by the numbers.
Got a timer? aka your phone? or any timer really. With eggs it’s always tricky because cooking times are subject to egg temperature. If you live at the top of Mount Everest then stop reading this right now. Anyways, there are 2 kinds of people in the world. Those who store their eggs in the fridge and those who leave them out. I belong to the 2 camps. Depends on my mood or whatever. I like room temperature eggs for baking. But I prefer fridge-cold eggs for anything else. Room temperature eggs tend to break easily so when I make breakfast, I will very likely use fridge cold eggs. In the case of this salad, it wouldn’t matter really but here’s the tip. Place those eggs in a pot with enough water to cover them and then a bit more over high heat and start your timer. You don’t have to wait until the water boils to start your timer, that time is accounted for. Cover that pot with a lid.
Fridge cold eggs: about 10 mins.
Room temp eggs: about 8 mins.
Dump in a container with icy water and you’re done and get ready to peel if you know what I’m sayin’ 😛
- 4-6 eggs
- 2 pounds of waxy potatoes. Creamer/fingerling potatoes work really well.
- 1/2 Cup of mayo
- 1/2 Cup of canned corn. Water drained.
- 2 Tbsp finely cubed kosher pickles
- 1/2 Tsp Dill. Chopped
- 1/2 Tsp Parsley. Chopped
- Salt and Pepper to taste
- Cook the potatoes until tender. I leave the skin on.
- Hard boil the eggs peel and reserve.
- Mix all the ingredients in a bowl and use your hands to crush everything. This is the fun part.
- I told you it was that easy.
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