Creamy & Delicious Potato and Egg Salad Recipe

This potato salad has a small amount of mayo, but gets its creamy texture from the potatoes and the egg! Chopped up pickles, fresh veggies and a bit of mustard provide crunch and tang. And a sprinkle of Old Bay Seasoning on the top is the last, best step.

My family is mixed on potato salad. We have some mayonnaise haters among us. I am sensitive to that, so when I make a potato salad, I stick with a crumbly type of potato, which breaks down, as opposed to a waxy potato, which will hold its shape. This way, the crumbled potato provides a lot of the creamy texture in lieu of mayo. For this recipe, I bought a "New Finnish Potato". I had never heard of them before, and in my research, it falls into the waxy category, but when I cooked it and folded it with all the other ingredients, it broke down nicely. So along with the egg yolks, they saved me from using a lot of mayo while still getting a velvety salad, with lots of crunch from onions, celery, and chopped pickles. And zing from the mustard. Here it is, enjoy!

Some hard boiled eggs, well-cooked new potatoes and simple but crunchy and zesty mix-ins make for a delicious potato salad.

INGREDIENTS - serves 8 - 10

• 5 lbs. of best quality crumbly potato - I used new potatoes, skin on
• (6) hard boiled eggs (soft boiled eggs would not be horrible here)
• 1/2 cup finely chopped sweet onion (like Vidalia)
• 1/2 cup finely chopped celery stalks plus leaves
• 1/3 cup finely chopped dill pickle, plus a splash of pickle juice
• 1/2 cup of best quality mayo
• 1 TBSP (or more) of dijon mustard
• Salt and pepper to taste
• Old Bay Seasoning to sprinkle on the top for garnish
• Parsley sprigs for garnish

First, fill a stock pot with lightly salted water, add the eggs and apply gentle heat until they come to the simmer. When there is a healthy simmer going on, turn off the heat, cover and let the eggs sit for 10 minutes. Then place them into a bowl with cold water and a few ice cubes. They can hang here for a bit while we cook the potatoes.

Don't throw that egg water out! Add the potatoes, bring to a low boil and cook until they pierce easily with a knife. They should be soft. When done, drain into a colander, rinse with cold water quickly and then cool.

When the potatoes and eggs are cool, add the potatoes to a mixing bowl. Peel and chop the eggs to the size you desire (I do a rough chop), then add the onions, celery, pickle, splash of pickle juice, mayo, mustard. salt and pepper. Mix vigourously and taste. Correct the seasonings if you like, then chill for an hour and test again. Add more mayo, salt, pepper, mustard, pickle, etc. until it tastes like you want it to! Turn into a serving bowl and sprinkle some Old Bay on the top and add a few parsley sprigs for garnish. This can hang in the fridge for an hour or two (even more), and leftovers will hang out even longer unless somebody eats it all! It's a great side dish for burgers, dogs, ribs or steak. I hope you enjoy. And if you don't like eggs, just leave them out!! Happy barbecue everyone!!