Here is another winner from Katie’s Kitchen! It is not your typical egg salad recipe, but we think you will love the results. Our retreat guests sure did!
Best Egg Salad Recipe
Look no further for the best egg salad recipe. Enjoy!
6 lb. gold potatoes, scrubbed
6 T. apple cider vinegar
1.5 t. salt, more to taste
.75 t. black pepper, more to taste
3 cups mayonnaise
6 t. yellow mustard
1.5 t. celery seed
6 stalks celery, diced
1.5 sweet onion, diced
6 spears dill pickle, finely chopped
12 large hard-boiled eggs, peeled and chopped
Optional garnish: fresh copped dill, paprika
- Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat. Once boiling, continue to cook until just fork tender, about 20 minutes. Drain; slightly cook about 5-10 minutes. Peel the potatoes (optional) and cut into cubes. Place into a medium bowl; set aside.
- In a small bowl, combine the vinegar, salt and pepper. Pour over the warm cubed potatoes and gently mix. Place in the refrigerator to chill for 20 minutes.
- Meanwhile, in a large bowl, mix together the mayonnaise, mustard and celery seed. Stir in the celery, onions, and pickles until evenly coated. Add the cooled potatoes and the eggs; gently mix. Season to taste with additional salt and pepper. Optional: Garnish with dill and paprika.
Notes: This can be eaten right away, but for best results, cover and refrigerate one day before serving. Keep covered in the fridge for up to 1 week.