Best 5 Crunchy Egg Potato Salad Recipes
Indulge in a symphony of flavors with our delightful Crunchy Egg Potato Salad, a delectable side dish that will elevate any meal. This classic salad combines the comforting flavors of boiled eggs, tender potatoes, and crisp vegetables, all bound together with a creamy, tangy dressing. With its vibrant colors and irresistible crunch, this salad is a feast for both the eyes and the palate.
In addition to the classic Crunchy Egg Potato Salad, this article offers a tantalizing array of variations to suit every taste. Craving a spicy kick? Try the Spicy Egg Potato Salad, which infuses the salad with a blend of chili powder, paprika, and cayenne pepper. If you prefer a lighter option, the Lightened-Up Egg Potato Salad uses Greek yogurt instead of mayonnaise, resulting in a healthier yet equally delicious salad.
For those with dietary restrictions, the Vegan Egg Potato Salad offers a plant-based alternative, using tofu and nutritional yeast to create a creamy, egg-like texture. And for a unique twist, the Curry Egg Potato Salad incorporates aromatic curry powder and turmeric, adding a layer of warmth and complexity.
Whichever recipe you choose, you're in for a treat. The Crunchy Egg Potato Salad and its variations are perfect for potlucks, picnics, and backyard barbecues. They also make an excellent accompaniment to grilled meats, fried chicken, or roasted vegetables. So get ready to delight your taste buds with this versatile and oh-so-satisfying dish!
CRUNCHY EGG & POTATO SALAD
Love egg salad & potato salad so I combined them and added a couple more ingredients and had it with our ribs yesterday.
Provided by Nancy Allen
Categories Potato Salads
Time 45m
Number Of Ingredients 8
Steps:
- 1. In a medium or large saucepan, place your peeled and bite sized chopped potatoes and boil 20 minutes or until potatoes are tender but not mushy, strain potatoes in the sink and add them to a large bowl.
- 2. In another smaller saucepan boil you eggs in boiling water 15 minutes while potatoes are boiling. Remove eggs from heat and run cold water over them. Peel eggs and slice in half, and in a small bowl place the yolks and chop the whites and put in bowl with potatoes.
- 3. Mash the yolk well and add the mayo, mustard, and onion together. Add your celery and yolk dressing to the potato mixture and mix carefully. Add your paprika (optional), salt & pepper and blend & serve. Can cover and put in the refrigerator until ready to serve.
CRUNCHY CUCUMBER, EGG & POTATO SALAD
Here's a creamy potato salad made with hard-cooked eggs, dill and crunchy cucumbers. You may want to have the recipe printed out and ready to distribute.
Provided by My Food and Family
Categories Dairy
Time 3h30m
Yield 10 servings, 3/4 cup each
Number Of Ingredients 6
Steps:
- Combine vegetables and eggs in large bowl.
- Mix remaining ingredients. Add to potato mixture; mix lightly.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
JULIE'S CRUNCHY POTATO SALAD
This salad has beautiful color presentation. It has lots of crunchy vegetables, yet is a creamy tasting potato salad. Optional to omit any vegetable ingredient.
Provided by HONEYMOMISME
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut potatoes into bite-size pieces.
- Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.
Nutrition Facts : Calories 660.2 calories, Carbohydrate 66.8 g, Cholesterol 110.4 mg, Fat 40.4 g, Fiber 8.4 g, Protein 11.6 g, SaturatedFat 6.5 g, Sodium 573.6 mg, Sugar 6.8 g
CRUNCHY POTATO SALAD
Dill and mustard pep up the tangy dressing that coats this combination of crunchy vegetables and tender potato chunks. We try to eat healthy, and recipes like this one fit right in with our goals. -Janis Plagerman of Lynden, Washington
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool; place in a bowl. Add the celery, red pepper, carrot and onion., In a small bowl, combine the mayonnaise, yogurt, pickle relish, mustard, salt, lemon-pepper and dill; pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 371mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CREAMY & CRUNCHY EGG SALAD
Make and share this Creamy & Crunchy Egg Salad recipe from Food.com.
Provided by TishT
Categories Lunch/Snacks
Time 35m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the onion, celery, yogurt or mayonnaise, dill, mustard, lemon juice, and salt.
- Add the eggs to the mixture and gently mix them together.
- Season with pepper to taste.
- Use in sandwiches, with lettuce and tomatoes, or in a salad.
Nutrition Facts : Calories 246.5, Fat 15.6, SaturatedFat 5.4, Cholesterol 562, Sodium 1483.7, Carbohydrate 4.9, Fiber 0.7, Sugar 2.9, Protein 20.5
Tips:
- Choose the Right Potatoes: Use firm, waxy potatoes like Yukon Gold or Red potatoes. These hold their shape well and won't get mushy when boiled.
- Boil Potatoes Until Just Tender: Overcooked potatoes will become crumbly and fall apart in the salad. Check for doneness by piercing the potatoes with a fork; they should be tender but still slightly firm.
- Cool Potatoes Completely: Before adding the potatoes to the salad, let them cool completely. This prevents the salad from becoming watery.
- Use Fresh, High-Quality Ingredients: The fresher and better the quality of your ingredients, the tastier your salad will be. Use fresh herbs, crisp vegetables, and creamy mayonnaise.
- Don't Overdress the Salad: A little mayonnaise goes a long way. Add it sparingly and adjust to taste. You can always add more, but it's hard to take it out once it's in.
- Serve the Salad Chilled: Egg potato salad is best served chilled. Make it ahead of time and let it chill in the refrigerator for at least 30 minutes before serving.
Conclusion:
Crunchy egg potato salad is a classic picnic and potluck side dish. It's easy to make, delicious, and always a crowd-pleaser. With its creamy mayonnaise dressing, hard-boiled eggs, and crispy potato and celery, this salad is a perfect balance of flavors and textures. Whether you're looking for a quick and easy weeknight meal or a dish to bring to your next gathering, this crunchy egg potato salad is sure to be a hit. So next time you're craving a classic potato salad with a twist, give this recipe a try!
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