Potato Salad with Egg

Lorenza Ávila
Delicious recipe for traditional potato salad, made with mayonnaise, sour cream, mustard, and pickles. Perfect for a picnic!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 5 eggs, cooked peeled
  • 1 1/4 kilos potato, girls
  • 1/2 cups mayonnaise
  • 1/2 cups sour cream
  • 1 tablespoon Dijon mustard
  • 1/2 red onions, chopped
  • 1/2 cups fresh dill, chopped
  • 1/4 cups pickles, chopped
  • 1 tablespoon pickle juice
  • 1/2 cups celery
  • 1 teaspoon sweet paprika
Preparation
1h 30 mins
0 mins
Low
  • Cut the eggs into slices. Set aside.
  • In a large pot, combine the potatoes, 2 teaspoons of salt, and water to boil. Boil uncovered on high heat for 25 minutes, until the potatoes are tender and can be easily pierced with a fork.
  • Drain and when cooled, peel and cut into cubes.
  • Place the still-warm potatoes in a large bowl.
  • In a small bowl, mix the mayonnaise, sour cream, pickle juice, and mustard. Season with salt and pepper.
  • Cover the potatoes with spoonfuls of the prepared mixture until completely integrated.
  • Add the chopped onion, dill, pickles, celery, and 1 teaspoon of salt and 1/2 teaspoon of pepper. Mix well.
  • Add the egg slices. Taste and adjust the seasoning.
  • Place the salad in a serving bowl, sprinkle with paprika, and refrigerate for at least 1 hour (it can be made a day in advance).
  • Sprinkle with scallions before serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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