Coffee with the Chicken Ladies

This salad is barely a recipe. It’s more of a guide to how whole foods and spring flavors can easily blend together. You can make lots of changes and still come out with a delicious result. You can change the spices, the greens, the type of potato, even try a sweet potato in the mix. This is a great dish for spring potluck parties and is also a great way to use up some of your egg bounty.

If you enjoy this recipe, try our recipes for Deviled Eggs 5 Ways and Polish Egg Spread. We talk over this recipe in Episode 176 of our podcast.

New Potato and Egg Salad on Greens

New potatoes is a term for small, waxy potatoes. It can also mean they were freshly dug from the potato patch before they put on size. Either way, they’re an excellent match with hard boiled eggs of any kind – chicken, duck, or goose.

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Ingredients Method

Ingredients

  

• 1 lb small new waxy potatoes
• 3 Spring onions finely sliced or one brown/red onion, finely diced
• 6 large eggs hard boiled and peeled.
• ⅓-½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 teaspoon celery salt
• sea salt and freshly ground black pepper
• 1 tablespoon chopped fresh chives or dill
• 1/8 teaspoon of paprika optional
• Chopped dill pickle optional

Method

 

1. Wash, cut in half or quarter, dispensing on size, and place potatoes in a saucepan. Add water until potatoes are just covered. Boil the potatoes over medium heat until they are fork tender. Drain and set aside to cool for a while.
2. Slice or chop the eggs and add to a large bowl. Add the rest of the ingredients, then add the potatoes. Gently mix everything together and season to taste with salt and pepper.
3. Serve the salad over a bed of butter lettuce or baby greens of your choice. Enjoy!