Potato-Egg Salad

Potatoes were on sale in our local grocery store, so we decided to buy a 5-pound bag. I was also inspired to make this cold dish to give the old standby (mashy taters) a break.

Time to roll out the picnic mats and eat some yummy salad! (Summer, yay!!!)

What you need:

• 3 large red potatoes, cut in bite-size pieces
• 5 hard boiled eggs, quartered (or smaller)
• 2 stalks green onion, chopped
• 1 tablespoon red onion, chopped
• 1 medium-sized carrot, cubed
• 1/2 cup mayonnaise
  
• 1/2 tablespoon dill relish
• 1 tablespoon kosher salt
• 1/2 tablespoon yellow mustard

What to do:

In a pot over medium-high heat, boil the potatoes in lightly salted water for around 5 - 8 minutes, or until tender. Using a colander, drain the potatoes and let them cool down for a few minutes.

Combine all the ingredients in a big bowl and mix well. Careful not to mash the potatoes, though. Put in the refrigerator for a few hours to cool. Enjoy!


Tips, Tricks and Tweaks:

1. Boiling time actually depends on how big or thick your cut of potatoes are. Poke it with a fork every few minutes. Avoid over-boiling as the potatoes will turn mushy.
2. You can boil the carrots, too. I didn't cause I like the crunch of it. I cut it in small pieces, though.
3. Traditional recipes add celery to this dish. I didn't cause I don't like celery that much. :-)
4. Another great tweak - add bacon bits to it. Mmmmmm!!!
5. You might want to adjust the ratio of potato to eggs. I happen to love eggs, hence the number. I also used very large red potatoes (almost as big as Russet potatoes).