Egg Potato Salad

Rate this recipe
Egg Potato Salad
Total: 40 minutes
Prep: 20 minutes
Servings: 7 cups


  • 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


  • PLACE potatoes with enough water to boil in a large saucepan over medium heat; bring to a BOIL. ADD 1/2 tablespoon salt and BOIL potatoes 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.

Recipe Management Powered by Zip Recipes Plugin