A Perfect Salad for Summer Entertaining

by Cooking Tips + Recipes · Published May 6, 2019 · Updated May 13, 2019

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

Ingredients

For Salad
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
For Dressing
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
2 tsp.	salt

Yields: 7 cups

DIRECTIONS

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.