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flameEggsSalads
Potato and Egg Salad
ServesServes 6 to 8
Ingredients
- 12 large eggs
- 3 1/2 lbs. Yukon Gold potatoes, peeled and cut into 1-inch dice
- 1 1/4 cups buttermilk
- 1 cup plus 2 tbsp. mayonnaise (I prefer Duke's)
- 3 tbsp. plus 1 tsp. yellow mustard
- 5 tsp. pickle juice, from your favorite pickles
- 2 tsp. soy sauce
- 1 tsp. Tabasco sauce
- 1 tsp. apple cider vinegar
- 1 tsp. fine sea salt
- 1/3 cup minced pickles (sweet or sour)
- 2 1/2 oz. country ham, minced
- 2 tbsp. chopped fresh chives
- 1 tbsp. chopped fresh dill
Instructions
- Put the eggs in a single layer in a large pot and cover with at least 2 inches of cold water. Set the pot over high heat and, once it comes to a boil, reduce the heat to medium and cook 7 minutes; use a timer.
- When the time is up, remove from the heat, drain the eggs, and cover the eggs with ice water. Let them cool in the pot for about 15 minutes, and then peel the eggs.
- Cut each egg in half and use a small spoon to scoop the yolks out into a bowl. Set aside. Finely chop the whites and reserve in a separate bowl from the yolks.
- Put the potatoes in a medium pot and cover with at least 2 inches of cold water. Bring the potatoes up to a simmer, then reduce the heat to medium-low and cook for 10 minutes, or until just tender. Drain the potatoes in a colander and transfer them to a larger bowl to cool.
- Put the egg yolks, buttermilk, mayonnaise, mustard, pickle juice, soy sauce, Tabasco, vinegar, and salt in a food processor and process until smooth, about 30 seconds. Pour over the potatoes and add the egg whites, pickles, ham, chives, and dill.
- Cool the salad completely and refrigerate in a covered container until ready to serve.
Originally published at Gardenandgun.com. Reproduced for personal collection.