Creamy Potato and Egg Salad

Potato egg salad picture
Potato and egg salad is simple and convenient. The main ingredients are almost always available in every kitchen. It is great for a picnic or gathering, serve it with bread, pasta or snacks. It is always a good side dish for any meals.

Creamy Potato and Egg Salad

Ingredients:
Methods:
  • 4 hard boiled eggs, peeled and cut into small pieces (Methods of cooking hard boiled eggs in our archive.)
  • 5 potatoes (wash and clean)
  • 150 grams bacon, cut into small pieces
  • 1 chopped onion
  • ½ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon honey
  • ¼ teaspoon ground black pepper
  • 1 tablespoon chopped coriander
  • 2 teaspoons cooking oil
  • 2 teaspoon salt
  • Place potatoes in a medium saucepan, cover potatoes with cold water. Add salt and bring to a boil, turn the heat down to simmer. Cook until potatoes are tender and easily pierced with a fork, approximately 20 minutes.
  • Drain, place potatoes in cool water, after a few minutes when the potatoes are cool enough to handle, peel and cut into small cubes.
  • Heat cooking oil in a skillet, saute bacon with low heat until cooked, about 3 - 5 minutes. Drain on paper towels and set aside for later use.
  • In a large bowl, combine potatoes, eggs, onions, mayonnaise, yellow mustard, honey, black pepper. Mix well.
  • Serve under room temperature or chill in refrigerator.
  • Before serving, add bacon and coriander, toss gently.