Creamy Red Potato and Egg Salad
Elevate your barbecue with this luscious creamy red potato and egg salad. With just a few simple steps, you can create a dish that will have everyone coming back for more.
45 min
easy
4 servings
557kcal
calories
50g
carbohydrates
164mg
cholesterol
36g
fat
4g
fiber
8g
protein
5g
saturated fat
1059mg
sodium
18g
sugar
0g
unsaturated fat
Ingredients
700g red potatoes
2 eggs
355ml creamy salad dressing
Directions
Step 1
Begin by gathering all of the ingredients.
Step 2
In a small pot, bring salted water to a boil. Add the red potatoes and cook for about 15 minutes, or until they are tender but still firm. Drain and allow them to cool.
Step 3
In a separate saucepan, place the eggs and cover them completely with cold water. Bring the water to a boil, then cover the pot, remove it from the heat, and let the eggs stand in the hot water for 10 to 12 minutes. After that, remove the eggs from the hot water and allow them to cool.
Step 4
Peel the eggs and carefully separate the egg whites from the yolks. Keep the yolks whole, and dice the egg whites and potatoes. Combine them in a mixing bowl and add the creamy salad dressing.
Step 5
Gently toss the potatoes and egg whites together, then crumble the egg yolks on top. Serve the salad chilled for a delightful barbecue side dish.