Potato salad with hard boiled eggs
Here is a recipe for a simple potato salad that works well with any summer meal. It can be made in advance and kept in the fridge for a couple of days without diminishing its quality and travels well to a boat or a picnic.
I don’t know about what it’s like where you live but here certainly it is beginning to feel like fall. We wake up to cooler temperatures and a little rain drizzling, watering the pants outside and refreshing the air.
I don’t mind the season change here in the Okanagan as the temperatures remain mild. In fact I love the change of season, especially as it is reflected in the kitchen. I will go to the market today to see what it’s like at the produce stalls, I wonder what fruits and veggies are prominent now, what the foraging guy is bringing from his trips to the mountains. I’ll have a steaming cup of coffee from the coffee vendor and perhaps a crepe with sugar and lemon from the Quebec guy and watch the going on. I better not buy too much as I am cleaning the fridge in anticipation of our month long trip to northern Europe and Iceland later this week. I have to exercise self control, which, when it comes to produce, does not exist with me.
I’ll tell you how it went.
4 eggs, hard boiled
3 potatoes, steamed
2 radishes, diced small
1/2 cup mayo or more as needed
2 teaspoon dijon mustard
1/4 cup chives, chopped
Salt, pepper, paprika
Place the eggs in a pot, cover with cold water by about 2 inches above the eggs and bring to a boil.
Once the water comes to a full boil remove the pot from the heat, cover with a lid and let rest 10 full minutes.
Remove eggs from the pot and rinse with cold water.
When the eggs have cooled remove shells, chop the eggs and place in a bowl.
Steam the potatoes until you can easily insert a knife through them, then remove the skin.
Dice the potatoes into smallish dice and add to the eggs.
Mix the mayo and mustard together and then fold into the potato-egg mixture. Add enough mayo to the creamy consistency you prefer.
Dice the radishes into small dice and add to the salad.
Add chives, salt and pepper to the egg and potatoes and mix gently to combine.
Refrigerate until ready to use.