A Perfect Salad for Summer Entertaining
Recipe courtesy The Ingredible Edible Egg
Summer is around the corner and it’s time for outdoor dining and entertaining. Here’s a fabulous recipe for a potato and egg salad with a hint of south of the board flavors that is sure to be a crowd pleaser. With jalapenos to kick it up a notch and sour cream with avocados for a dressing, and cilantro and green onions, all we can say is it’s a wow.
TOSSED EGG POTATO SALAD Print This Post
|3||large EGGS, hard-boiled and chopped|
|2 lbs.||yellow potatoes, peeled (about 5 potatoes)|
|1 Tbsp.||salt (divided)|
|2||celery stalks, finely chopped (1/2 cup)|
|1/2 cup||red onion, finely chopped|
|1/4 cup||fresh cilantro, finely chopped|
|1||canned large jalapeño in brine, chopped (reserve brine for dressing)|
|2||green onions, chopped (reserve the green tops for garnish)|
|1/2 cup||Panela cheese, crumbled, for topping|
|1 cup||Mexican cream (or sour cream)|
|1||small avocado, chopped (1/2 cup)|
|1 Tbsp.||apple cider vinegar|
|4 Tbsp.||canned jalapeño brine|
|2||green onions, chopped|
Yields: 7 cups
- PLACE potatoes with enough water to boil in a large saucepan over medium heat; bring to a BOIL. ADD 1/2 tablespoon salt and BOILpotatoes until fork tender, about 18-20 minutes. DRAIN and set aside to cool. When cooled, CUT into 3/4-inch cubes.
- MAKE dressing. COMBINE cream, avocado, vinegar, jalapeño brine, green onions and salt in blender container and BLEND until smooth.
- PLACE eggs, potato pieces, celery, red onion, cilantro, jalapeño, green onion and the rest of the salt in a large bowl.
- POUR dressing over mixture and gently STIR, combining ingredients. REFRIGERATE at least 2 hours before serving. TOP with cheese and chopped green onions before serving.
For a quick dinner entree, add in chopped chicken from a rotisserie chicken. Add roasted corn and chopped red pepper for a colorful Mexican twist.