Vegetarian: Spiced Potato Salad with Egg

potato salad
There are two types of people in this world:  those who like egg in their potato salad and those that don’t.  Those that do, not only tend to have better personalities, but are also more successful in their professional careers.  Eggs are good.  People who like eggs are good.  End of story.

The egg gives this potato salad some much needed color and flavor; and the Old Bay, my all-time favorite spice, gives it an extra kick.  Oh, and this recipe is vegetarian and more or less low in fat relative to most other potato salad recipes.  If you’re going the low-fat route, be sure to use low-fat mayo.

Spiced Potato Salad with Egg
Skill Level: Easy
Yield: About 6 servings

– 1/2 c mayonnaise
– 2 tbsp spicy brown mustard
– 1 tbsp Old Bay Seasoning (or Cajun seasoning)
– 2 hard boiled eggs, loosely chopped
– 3 tbsp relish
– 3 tbsp finely chopped red onion (about 1/4 of a large onion)
– 1 1/2 red potatoes
– 2 tsp sea salt
– Salt + pepper to taste

  1. Heat a large pot 2/3 full with water to a boil
  2. Cut potatoes into quarters
  3. Add 1 tsp sea salt and potatoes to water and boil until soft, but not disintegrating, about 12 minutes
  4. Remove from heat, strain potatoes and place in large bowl. Allow to cool at room temperature or in refrigerator until cool to touch
  5. Whisk together mayonnaise, mustard, old bay and relish
  6. Add mayonnaise mixture to cooled potatoes and stir gently, careful not to break apart the potatoes
  7. Add eggs and red onion to potato and mayo mixture; lightly stir
  8. Taste and add extra salt, pepper and/or Old Bay as needed
  9. Refrigerate for at least 2 hours to allow flavors to marry before serving


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