Potato And Egg Salad Recipe

Name: Potato And Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 lbs potatoes, peeled and chopped; 8 None medium eggs, peeled and diced; 3/4 cup vegetable stock; 1/2 cup light balsamic vinegar; 2 tbsp medium hot mustard; 1/2 cup mayonnaise; 1/2 cup plain yogurt; 1 None red pepper, deseeded and diced; 1 None onion, finely diced; 1 cup cornichon, chopped; 2/3 cup chives, finely chopped; 1 cup Cheddar cheese, shredded

Servings: persons

5 1/2 lbs potatoes, peeled and chopped
8 None medium eggs, peeled and diced
3/4 cup vegetable stock
1/2 cup light balsamic vinegar
2 tbsp medium hot mustard
1/2 cup mayonnaise
1/2 cup plain yogurt
1 None red pepper, deseeded and diced
1 None onion, finely diced
1 cup cornichon, chopped
2/3 cup chives, finely chopped
1 cup Cheddar cheese, shredded

1
Cook the potatoes in salted, boiling water for 12-15 mins, until tender. Mix the stock, vinegar and mustard together and season generously. Drain the potatoes and mix with the dressing. Leave to marinade for 1 hour.
2
Place eggs in a saucepan and cover with water. Bring water to a boil. Once the water reaches a boil, remove pan from the heat. Let eggs sit in water 12 minutes, drain then run under cold water.
3
Mix the mayonnaise and yogurt together and season. Add the eggs to the yogurt dressing and then mix in the marinated potatoes, pepper, onion, cornichon, chives and cheese.
4
Place an upturned ramekin, or small bowl, in the center of a springform pan. Transfer the salad to the springform pan and compress using a spoon. Cover with plastic wrap then chill overnight. Remove the plastic and turn out the salad on a plate before serving.

1184

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 1/2 lbs potatoes, peeled and chopped, 8 None medium eggs, peeled and diced, 3/4 cup vegetable stock, 1/2 cup light balsamic vinegar, and more.

Yes, Potato And Egg Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato And Egg Salad

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