Egg potato salad


This salad is very easy to make and it has been a dish we’ve been making since ages for dinner. We eat em on their own or with some proteini.e. roasts. They are just filling on their own and are great for picnics.


1 kg potatoes
1 Tbs apple cider vinegar
½ cup sour cream or greek yougurt for a healthier option
¼ cup low fat mayonnaise ( you can replace mayonese with half of a mashed avacado for a healthier option)
1 Tbls yellow mustard
½ cup red onion, chopped
½ cup celery, chopped
⅓ cup pickles, chopped (I used tiny cucumber pickles cut into slices)
2 eggs, hardboiled and chopped
Salt and pepper, to taste


Place potatoes in large pot, cover with water, add a tablespoon or so of salt, cover and bring to a boil.
Reduce heat and simmer for 15 to 20 minutes. When you can easily pierce with a fork, they are done.
In a medium bowl, combine sour cream, mayonnaise and mustard.
Stir in onions, celery, pickles, and eggs. Add salt and pepper, to taste.
While potatoes are cooking, make an ice bath for the potatoes. Add cold water to a large bowl and add ice. Drain potatoes and add to ice bath.
Once cooled, peel potatoes by gently pinching the skin and pulling it away.
Chop potatoes into bite-sized chunks and place in a large bowl.
Scatter the vinegar over the potatoes and lightly season with salt.
Gently fold in the mayonnaise mix, trying not to mash the potatoes.
Garnish with sliced egg and/or fresh ground pepper (optional).
Refrigerate until serving.


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