• Antoinette

Lettuce not forget that you don’t always need Lettuce in a Salad!

Delicious Potato Egg Salad


3 pounds Russet potatoes, peeled and cut into cubes

1 cup mayonnaise

1 tbsp. Dijon mustard

6 garlic cloves

1 tbsp. Olive oil

1/2 cup sweet pickles

1 tsp. vinegar

1/2 tsp. garlic powder

5 hard-boiled eggs

4 green onions

2 celery stalks,

1 tsp. Smoked paprika

Kosher salt

Black pepper


Preheat oven to 350 degrees F.

Add the chopped potatoes to a large pot of water and cook until fork tender.

Place eggs in a saucepan and cover with water. Bring to a boil and cook approx. 10 minutes. Place them in cold water, peel, and chop all but one. Slice one of them.

To make the roasted garlic, add the garlic to an oven-safe ramekin and drizzle with olive oil, season with salt and pepper, cover, and bake for 15 minutes.

Once done baking, remove garlic from oven. Peel the garlic and then mince. Set aside.

In a large bowl, combine the mayo, dijon mustard, vinegar, garlic powder and roasted garlic.

Fold in the cooked potatoes, green onions, celery and sweet pickles. Place sliced eggs on top and season with smoked paprika, salt and pepper.


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