Good Egg Potato Salad
What I've learned about potato salads is that you need lots of eggs. This recipe from a beloved friend is reliable and easy.
Potato salad, like the dinner party, was something good about the 1950’s. Won't you be a good egg and share it with someone?
For the Salad:
| Potatoes (Russet or Yukon Gold) | 3 cups (approx. 450g or 1 lb), peeled and diced |
| Hard-Boiled Eggs | 6 large eggs (approx. one egg for every \frac{2}{3} cup of potato) |
| Green Onions | 2 large stalks, chopped |
| Mayonnaise (starting amount) | \frac{1}{4} cup |
| Black Pepper | \frac{1}{2} teaspoon (or to taste) |
| Salt | To taste (for boiling water and seasoning) |
Instructions
Part 1: Prepare the Base
* Hard Boil the Eggs: Place the 6 eggs in a pot and cover them with cold water so that the eggs are one inch below the surface . Bring to a rapid boil, then turn off the heat, cover, and let stand for 15 minutes. Drain, cool immediately in ice water, peel, and set aside.
* Prepare the Potatoes: Peel the 6 cups of potatoes and dice them into uniform, bite-sized pieces. Rinse the diced potatoes twice in cold water to remove excess starch.
* Pre-Cook the Potatoes: Place the potatoes in a large pot and cover with cold, heavily salted water. Bring to a boil and cook for approximately 10 minutes. The potatoes should be tender on the outside but still slightly firm in the center. (They will continue to cook as they cool, as you noted.)
* Cool: Drain the water immediately and spread the potatoes out on a baking sheet or in a large bowl to cool completely to room temperature or colder.
Part 2: Assemble the Salad
* Chop Ingredients: Once the potatoes are cold, chop the 6 hard-boiled eggs and the 2 green onions.
* Combine: In a large mixing bowl, gently combine the cooled potatoes, chopped eggs, and chopped green onions.
* Season: Add \frac{1}{2} teaspoon of black pepper and a pinch of salt.
* Dress: Add the starting amount of \frac{1}{4} cup of mayonnaise to the mixture. Gently fold everything together.
* Adjust: Stir in more mayonnaise, 1 or 2 tablespoons at a time (or 3 to 6 teaspoons), until the salad reaches your desired level of creaminess. Taste and add more salt and pepper as needed.
* Chill: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend before serving.
