Egg and Potato Salad
Egg and Potato Salad
Rating: (1 rated)
  • 4 cups (720 g) baby potatoes, halved
  • 4 hard-boiled eggs
  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) white vinegar
  • 1 tbsp (15 ml) whole-grain mustard
  • 2 green onions, thinly sliced
  • 2 stalks celery, thinly sliced
  • ½ tsp celery salt
  • Salt and pepper
  • Preparation
  • In a large pot, place the potatoes and season with salt. Cover with water and bring to a boil. Cook for about 20 minutes or until the potatoes are tender. Drain and rinse under cold running water. Let cool.
  • In a large bowl, coarsely crush the eggs with a potato masher. Add the potatoes and the remaining ingredients. Season with pepper, and toss well. Add oil, if needed. Adjust the seasoning.
  • Delicious with Grilled Flap Steak with Montreal Steak Seasoning.
  • Description
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