Homemade Egg Potato Salad

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My in laws are coming for dinner tonight, and while we are keeping the menu simple – grilled chicken and veggies, pasta salad, and potato salad – I decided that this time I’m making my salads instead of running to the market.  I haven’t made potato salad in about 10 years since I used to be the only one who eats it.  That was until I had my youngest.  He loves potato salad!

So on one of the hottest days of the year, I have pots going on the stove as I cook off the potatoes and eggs while getting ready for this evening’s dinner.

One tip, when cooking your potatoes add 1 extra one to the pot.  I can’t tell you the number of times I cook exactly the number of potatoes we need, then once they are cooled and I’m slicing them up for potato salad they have a dark spot in them and now I have to start another pot of potatoes.  Its much easier just to add 1-2 extras from the beginning, and if you don’t need them for the recipe, you can always fry them up for breakfast tomorrow.

Homemade Egg Potato Salad

5 russet potatoes, cooked and chunked
4 hard-cooked eggs, peeled & chopped
2 Tbsp diced onion
1 cup Hellmann’s Canola Mayonnaise
2 tsp sweet pickle relish
1 1/2 Tbsp dijon mustard
1/8 tsp dried oregano
1 tsp lemon juice
salt & pepper to taste

In a large mixing bowl, combine the potatoes, hard cooked eggs, and onion.  Make sure all of your pieces are bite-sized or smaller.

In another bowl, whisk together the mayo, relish, dijon, oregano, and lemon juice to make the dressing.  If you don’t have relish, you can finely chop a few pickles instead – no matter the variety! 

Gently, dress the potato salad by folding everything together.  Be careful not to crush your potatoes.  Taste, and adjust seasoning to meet your needs.  

Chill for 2 hours before serving so all of the flavors have a chance to come together.

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Egg Potato Salad

Homemade Egg Potato Salad delicious enough to impress company, and easy enough to throw together for any picnic or potluck.

Servings 8

Ingredients

• 5 russet potatoes cooked and chunked
• 4 hard-cooked eggs peeled & chopped
• 2 Tbsp diced onion
• 1 cup Hellmann’s Canola Mayonnaise
• 2 tsp sweet pickle relish
• 1 1/2 Tbsp dijon mustard
• 1/8 tsp dried oregano
• 1 tsp lemon juice
• salt & pepper to taste

Instructions

1. In a large mixing bowl, combine the potatoes, hard cooked eggs, and onion. Make sure all of your pieces are bite-sized or smaller.
2. In another bowl, whisk together the mayo, relish, dijon, oregano, and lemon juice to make the dressing. If you don’t have relish, you can finely chop a few pickles instead – no matter the variety!
3. Gently, dress the potato salad by folding everything together. Be careful not to crush your potatoes. Taste, and adjust seasoning to meet your needs.
4. Chill for 2 hours before serving so all of the flavors have a chance to come together.