how to make the best potato and egg salad?

Answer 1

potato lettuce and egg!

Answer 2

Try the following
Classic nicoise salad
Ingredients
4 free-range eggs, hard boiled and quartered
200g/7¼ oz green beans, trimmed
3 medium tomatoes, cut into quarters
425g/15 oz can tuna in water or brine, drained and flaked
60g/2½ oz pitted black olives
½ cup fresh parsley, chopped
440g(14¼ oz) baby new potatoes, rinsed, drained and halved
2 tbsp olive oil
1 tbsp lemon juice

Method
1. Boil the eggs before preparing the salad. Steam the green beans until tender. Rinse the beans under cold water and drain.
2. Combine the tomato, egg, tuna, olives, parsley and potato in a large bowl.
3. Combine the olive oil and lemon juice in a small bowl and add the beans to the large bowl with the other ingredients before drizzling with the dressing and serving.

or Smoked salmon and asparagus salad with poached egg
Ingredients
For the dressing
2 tbsp olive oil
1 tbsp wholegrain mustard
½ lemon, juice only
100g/3½oz cream cheese
1 tbsp clear honey
salt and freshly ground black pepper
For the salad
¼ fennel bulb, thinly sliced
100g/3½oz new potatoes, boiled, drained, cooled and quartered
4 asparagus spears, blanched, refreshed in cold water and chopped
75g/2¾oz smoked salmon, thinly sliced
For the poached egg
1 free-range egg
1 tbsp white vine vinegar
salt and freshly ground black pepper

Method
1. For the dressing, place all of the dressing ingredients into a bowl and whisk together, then season to taste with salt and freshly ground black pepper.
2. For the salad, place the fennel, potato and asparagus into the bowl with the dressing and mix well to coat.
3. For the poached egg, fill a small frying pan with water and bring to a simmer. Add the vinegar to the pan, then gently crack the egg into the water. Cover with a lid and cook for 2-3 minutes, or until the egg white has set.
4. Remove the egg from the water using a slotted spoon and drain on kitchen paper.
5. To serve, place the salad onto a plate with the salmon and poached egg on top

Answer 3

Eww- All these are a vinegar based. I live in the US, in Georgia, (the South!) and we have a creamier version!

Potatoes (dice in to 1' chunks!) (as many as you want for the size of the salad!)
2-3 boiled Eggs, Diced
1Cup Onion, Diced
1Cup Celery, diced
1-2 Cups of Mayonaisse
Prepared Mustard, to taste
1 tbsp. Salt
1 tbsp blk pepper
1 tbsp. Curry powder
1 tbsp. Paprika

Mix all together and you have a delightful southern recipe. Chilled, it travels well and is often taken on picnics, and is YUMMY with fried chicken!

Answer 4

Scrub and boil six or eight large russet potatoes
Hard boil 6 eggs.
Clean and chop into large dice: three stalks celery and one yellow onion

When potatoes are cooked, remove skins and cut up hot into large bowl. Pour white cider vinegar over the hot potatoes. Sprinkle with salt and pepper. Add diced eggs, celery, and onion.
Optional: Cut up a dill pickle and add to mixture. Really optional and a carefully held family secret: add a dose of "pickle juice".
Fold in a few spoonfuls of good mayonnaise.
Taste and adjust seasoning. If it needs salt, add some celery seed instead for a great taste!
Cubes of sharp white cheddar are another option.
Chill thoroughly. Enjoy!

Answer 5

Make sure your potatoes are boiled whole before cutting in cubes or chunks. Add very finely diced celery, mayo, gerkin pickes chopped (which you'll have to do) and at least 2 eggs. Salt and peeper to taste. And oh yeah a little paprika...chill!