Wanna Start A Food Fight? Toss Some Eggs Into The Potato Salad
It started as a random Tweet. I wondered -- in 140 characters -- whether potato salad should include eggs or not. Wow. I never dreamed people felt so strongly on this savory subject.
No, no, no eggs! Ewww, wrote quite a few. Then, in the other camp: Yes, of course. The more eggs, the better. In fact, let's have some deviled eggs on the side.
This quandary started about a year ago, when my sister finally shared her potato salad recipe with me. We catered my daughter's high school graduation barbecue, making pulled pork sandwiches, baked beans, slaw and potato salad. I had always gone egg-free when mixing potato salad. I liked the pucker power of a vinaigrette or the salty kick of a German potato salad. But this creamy version reminded me of a nearly-forgotten family favorite made by my great aunt Margaret, one that was heavy on the mayo and chopped eggs. Sissy juiced up the original recipe by sloshing in a generous splash of dill pickle juice. You know what that means? It's even better the next day.
It also means the combination of flavors and textures downplays what people don't like about hard-cooked eggs: the rubbery quality of the whites and the chalkiness of the yolks. It's ingredients working in harmony to create that symphony of yumminess.
Now, I know it's still a few weeks away from the unofficial beginning of picnic season, at least in most parts of the country, but I thought I would get an early start by sharing Sissy's Not-So-Secret Potato Salad recipe. You know what makes it a snap to put together? My handy-dandy egg slicer! Unless, of course, you're in that camp that thinks eggs stink.
Sissy's Potato Salad
Ingredients
2 pounds Yukon gold potatoes, cooked until just barely done, cooled and chopped, peeling is optional
1 sweet onion, chopped
1 cup dill pickles, chopped
3-4 hard-cooked eggs, chopped
2/3 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup or more dill pickle brine
salt and pepper to taste
Instructions
Combine potatoes, onions, pickles and eggs. Gently mix in the mustard and mayo. Add the pickle juice and season to taste. It's better the next day. Just before serving, stir and taste again. Adjust seasonings if needed.
Serves 6.
-- Leslie Kelly
Marjorie on May 16, 2010 at 12:53 PM
This is basically the potato salad I grew up making on a ranch in South Dakota 50 years ago. We didn't have Yukon Gold potatoes back then, and the brown mustard was probably more German than Dijon, but the other ingredients and proportions are right on...except it needs at least 6 eggs for 6 servings. Our basic rule for potatoes and eggs was 'one per person and one for the bowl'. Yum. I haven't had potato salad all winter. I may have to make some this week.
Marjorie on May 16, 2010 at 12:57 PM
Opps. I forgot the paprika. Definitely sprinkle the top of the potato salad with paprika...and stir in a little with the mayo/mustard, too, just for the fun of it.
Tapeworm on May 16, 2010 at 01:48 PM
My mom (bless her soul) wasn't what I would call a good cook. In fact, the only 'spice' or 'seasoning' she ever used was salt. But she did make great potato salad. There was only 1 potato variety in those days (and in the Midwest) and that was the good 'ol Idaho russet. Her recipe was basically the one printed above, with the exception of the Dijon mustard. French's yellow all the way.
She would add some pickle relish to it, along with some of the juice and yes, cut-up hard-boiled eggs. Mixed up in the potato salad, it was hard to see the green edge of the yolk (another testament to her cooking skills, or lack of same).
I still make potato salad this way. Sometimes I'll use Yukon Golds, or red potatoes, but I have no qualms in using the tried-and-true russet. Of course I goose it up a bit, usually with red onion, celery, green onions and flat-leaf parsley. Celery seed, freshly-cracked black pepper and cider vinegar also go in (along with a teaspoon or so of sugar to balance out the tartness of the vinegar).
Once in a while some defrosted frozen peas will find their way in there too. And if there's some left-over ham, that gets diced up and added to use it up. I've even had good results (and comments) with a little chopped up pickled jalapeno peppers (not too much though). My wife claims to hate potato salad, but loves it whenever I make it.
Oh yeah, I always 'slice' a hard-boiled egg and save it to garnish the top of it with. Paprika dusted on top for color is sort of passe' now, but I still do it out of tradition.
Stephanie on May 17, 2010 at 01:57 AM
It's not dissimilar to the one I grew up with & love today. Celery instead of onion, bread & butter pickles replacing the dill. And paprika!!
But eggs are a must.
Maggi on May 17, 2010 at 03:40 AM
I always use eggs in my potato salad, also I add sliced green olives. I got that from my grandmother, it is so good.
Evelyn on May 17, 2010 at 06:26 PM
The real dilemna in our house was mayo vs. Mircle Whip. If you are from the southern mid-West - mayo was MW...I was 14 before I knew that was a lie perpetrated by my Dad who didn't like mayo. But, that said, only MW will do to recreate my Mom's great potato salad - same as above except MW and sweet pickles for mayo and dill, and definitely with hard boiled eggs. Yummm!
Douglas Fletcher on May 19, 2010 at 06:39 AM
Best potato salad by far I ever had was a batch I cooked up from a recipe I found in an old Amish recipes pamphlet, published around 1960 in Pennsylvania. Basically it called for frying up some bacon, then using the bacon grease as the base for a sauce that included a cup of sugar, which was then poured hot over the chopped potatoes, onions & a few other vegetables, to be mixed and cooled.
I'm only an above average cook but this stuff was stunning, it had so much flavor going on. I don't have the recipe at hand but maybe you could find something like it out there, if you do, have fun, it is a bit of work.
Dandapani on May 19, 2010 at 06:49 AM
I follow my wife's forumla. One egg per every two potatoes... Yum.
RedTexan on May 19, 2010 at 06:58 AM
This is my very favorite potato salad and the basis of one that I make. I use a red onion and add celery and chopped pimento. Sometimes I use red new potatoes (skin on) and the result is lovely. I started using a good dijon in recent years. My friends mother makes old fashioned "lime pickles" which are the perfect pickle for this potato salad.
Robbins Mitchell on May 19, 2010 at 07:04 AM
Call me crazy,but I thought everybody included chopped hard boiled eggs in the potato salad...that's the way my late mom made it for years when I was growing up,and I wasn't even aware that was controversial
comatus on May 19, 2010 at 07:07 AM
Marzetti's.
Thank you.
olrtex on May 19, 2010 at 07:09 AM
Replace the dill pickles with sweet pickles and hold the dill pickle brine. That will yield my wife's potato salad. I always mix barbecue sauce into my serving, but that is just me.
Bill Simpson on May 19, 2010 at 07:32 AM
IRT the commend about rubbery egg yolks and chalky whites, "The All New Joy of Cooking Cookbook" has some great advice, also I picked up a tip from somewhere about baking soda making it easier to peel the eggs.
From “The All New Joy of Cooking Cookbook”
Eggs should never be “Boiled”. It overcooks them resulting in a green-sulfur-smelling yolk.
Eggs should be “boiled” in a pot big enough to accommodate all the eggs in one layer and cover them with at least 1 inch of water. The eggs should be brought to room temperature if possible before cooking. A small hole should be pricked into the ends of the egg. The eggs are gently lowered into the water with a large spoon or fry basket. This keeps the egg from cracking due to the sudden temperature change, expansion of trapped air, or hitting the other eggs or pan too hard. When done, hard boiled eggs should be removed quickly and put into a bath of ice water to prevent overcooking. Gently stirring the eggs occasionally while cooking will help center the yolks for better looking deviled eggs, etc
Soft Boiled Eggs
Bring to a boil over high heat 2 to 4 quarts of water, enough to cover a single layer of eggs by 1 inch. Add one tsp of Baking Soda to make peeling easier. Gently lower the eggs into the water with a slotted spoon or fry basket. Return the water to a boil and immediately reduce the heat to a simmer. Start timing and allow:
3 ½ minutes for small and medium eggs
4 minutes for large eggs
4 ½ minutes for extra large and jumbo eggs
Serve immediately.
Hard Boiled Eggs
Prepare as for soft boil allowing
12 minutes for small and medium eggs
14 minutes for large eggs
15 minutes for extra-large and jumbo eggs
Plunge hard boiled eggs into a bath of cold or ice water to prevent overcooking and to peel easier.
Boiled Eggs Alternative Method: (this is easier but not a consistent as the methods listed above)
Another way to make easy-to-peel hard-boiled eggs with pure yellow centers is to place the eggs in a pot of cold water and add a teaspoon of salt and tsp of baking soda. Place the pot on the stove and bring to a boil. Cover the pot and remove from heat and let sit for 13 minutes. Drain the eggs and immediately place in an ice bath until completely cooled. Drain and enjoy your perfectly cooked hard-boiled eggs.
Bill Simpson
Virginia
ChuckO on May 19, 2010 at 07:41 AM
Am I the only one who likes to top his potato salad (with eggs, of course) with ketchup? Is that gross?
Myssi on May 19, 2010 at 07:58 AM
This is how my mother made potato salad, which I never ate because I'm allergic to eggs. But, everyone else said it was the best ever.
Alas, my own potato salad is excellent, but egg free.
Bridget on May 19, 2010 at 08:09 AM
Ahh, yes. My Grandma made the best potato salad. She said the secret to the potato salad was the eggs :-) She used Durkee's mustard dressing along with Mayo and fresh parsley - also a few pimientoes. Oh, I miss her and her potato salad a lot.
Charlos on May 19, 2010 at 08:57 AM
Eggs! Eggs! Yeah! And deviled eggs! and mustard.
twolaneflash on May 19, 2010 at 08:57 AM
Mother always put thinly sliced celery in her potato salad. It gives a delightful juicy crunch to the mix.
Tom on May 19, 2010 at 10:56 AM
Remove the hard boiled yolks and mash them in the bottom of the bowl with the liquid ingredients. Mince the whites and add.
How do you make P-Salad without eggs? Sounds bland.
Dougger on May 19, 2010 at 11:28 AM
Very close to my wife's recipe.
She uses Lawry's Seasoned Salt.
Yummmm!
bfwebster on May 19, 2010 at 01:12 PM
...frying up some bacon, then using the bacon grease as the base for a sauce that included a cup of sugar...
My heart is mightily conflicted by that description; my mouth is not. More details, please. ..bruce..
kayjay on May 19, 2010 at 06:20 PM
...frying up some bacon, adding red onion, sugar and cider vinegar, pouring over sliced or cubed potatoes, and it's German Potato Salad. Maybe some parsly or celery seed. Serve warm or room temperature. It is great for those warm-weather picnics when eggs and mayo get scary. Great any time, actually...
lhmcfadden on May 19, 2010 at 09:17 PM
I've always made my potato salad with chopped gherkins and then I mix pickle juice with the mayo until creamy and pour over the potatoes. The secret is that the potatoes have to be hot so that the mayo & pickle mixture soaks into the potatoes. And...it has to have eggs.
jeff on May 19, 2010 at 09:19 PM
Try chopped granny smith apple, instead of celery. And yes, eggs.
Daniel in Oregon on May 19, 2010 at 09:56 PM
Can't stand hard boiled eggs with the "superball" yolks. My wife uses this easy method for making the most wonderful yellow yolks for the best potato salad:
Place the eggs in cold water
add a dash of salt to help prevent the shells from cracking
heat water to just a slight boil
immediately take off heat and let cool.
Other ingredients:
cube up the peeled eggs, potatoes, and dill pickles.
Add mayo (Best Foods or Hellmans) to taste
Add a healthy helping of Ranch dressing
Squirt in a some of sweet hot mustard
Blend
This is Heaven on Earth. A family favorite on the 4th of July. It's best when eaten the day it's made. This is the only dish that tempted me off the Adkins diet.