Potato salad with celery & hard-boiled eggs
Delicious potato salad featuring crisp celery and savory hard-boiled eggs. Perfect blend of flavors and textures for a satisfying meal.
Ingredients:
- 4 large eggs
- 910g red potatoes
- 3 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons kosher salt
- 1/2 cup finely chopped celery
- 1/2 cup mayonnaise
- 1/3 cup finely chopped kosher dill pickles
- 1/4 cup finely sliced chives
- 2 tablespoons whole-grain mustard
- 3/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
Instructions:
- Bring a medium pot of water to a boil. Carefully add the eggs using a fine-mesh strainer. Boil the eggs for exactly 10 minutes, then remove from the water and cool them in an ice bath or under cold running water. Peel the eggs submerged in water and refrigerate if not using immediately.Dice the potatoes into bite-size chunks (around 1-inch). Place the potato pieces in a large pot and cover them with cold water, making sure they are submerged by about 1 inch. Boil the potatoes until they are just tender for about 6 to 10 minutes - check with a paring knife for doneness. Drain the potatoes and transfer them to a big bowl. While the potatoes are still warm, mix in the lemon juice and salt, then refrigerate for roughly 20 minutes until cooled.In a separate large bowl, combine the celery, mayonnaise, pickles, chives, mustard, onion powder, and pepper. Cut the hard-boiled eggs into bite-size chunks. Gently mix the potatoes and eggs into the mayonnaise mixture. Taste and adjust seasoning with more salt and/or lemon juice if needed. The dish can be stored in the refrigerator for a few days or served immediately.
Summary:
- Calories: 1773 kcal
- Fat: 111 g
- Protein: 45 g
- Carbs: 156 g
- Potassium: 4751 mg
- Magnesium: 259 mg