There are certain dishes from my childhood that evoke summer vibes in the simplest of ways. None of it is fussy or made with exotic ingredients; it’s simple stuff that my grandmother would make summer after summer, like homemade macaroni salad, cucumber & tomato salad made from vegetables grown in the garden and dusted with a little sprinkle of oregano, my favorite icebox cake (a gluten free version of that is coming soon!), and THIS potato & egg salad. There’s no better way to enjoy a family meal around the picnic table than with simple food made with the freshest, seasonal ingredients. Laidback, easy, breezy… that’s what summer living and outdoor entertaining is all about.
This Potato & Egg salad is perfect served with a variety of summer dishes, including barbecue chicken or pork, burgers and hot dogs. I also like to have this creamy side with my homemade gluten free chicken fingers (recipe also coming soon!). CUTE ALERT: It’s so much fun to serve the potato salad in small mason jars as an individual serving. You can even make the jars ahead of time, screw on the lids and let them sit in the fridge until you’re ready to serve them. To assemble, nestle each mason jar in a small basket lined with parchment or any food-safe paper, stack a few chicken fingers, a juicy burger or hot dog alongside the jar. Throw in a pickle for the finishing touch, if desired, and that’s it! Such a cute presentation for a picnic or backyard party! I found very inexpensive plastic baskets in a variety of colors at the Christmas Tree Shop . Mason jars of all shapes and sizes have become readily available at many stores nowadays. And I love that they’re reusable, too! Cheers to easy summer living and lots of time spent eating simple food!
Grandma's Potato & Egg Salad
- 1 1.5 pound bag of Boomer Gold creamer potatoes (I like The Little Potato Company since they're triple washed and ready to use. You can also use regular potatoes, which would have to be peeled and cut into quarters.)
- 3 large eggs
- 1/2 red bell pepper, chopped into a dice
- 1/4 cup mayonnaise (I prefer Hellman's)
- 1/4 cup sour cream
- 1/4 tsp. paprika (plus more for serving)
- 1 tsp. salt
- Black pepper, to taste
- Champagne or other white vinegar
- Italian parsley, chopped
- Extra virgin olive oil
- Step 1 Place all of the potatoes and the eggs in a pot
- Step 2 Cover with cold water and bring to a boil.
- Step 3 Reduce to gentle boil/simmer for 15 minutes with the lid on.
- Step 4 Drain potatoes and eggs into a colander in sink. Run cold water over them to stop the cool them down.
- Step 5 When cool, refrigerate potatoes and eggs for up to one day before serving. The refrigeration makes it much easier to cut the potatoes and they hold their shape better.
- Step 6 Peel the eggs, cut in half, then slice into wedges. Set aside.
- Step 7 Slice each creamer potato in half or in quarters if larger size.
- Step 8 Drizzle the potatoes with a little bit of olive oil and season with salt and pepper. Add the red peppers.
- Step 9 In a small bowl, combine the mayonnaise, sour cream, 1 tsp. of salt, black pepper, paprika. Mix well. Slowly drizzle in a little bit of the vinegar to loosen the dressing. Taste to adjust seasonings.
- Step 10 Pour the dressing and chopped parsley on the potatoes and peppers and carefully toss with a silicone spatula or wooden spoon. Very carefully fold in the slices of hard-boiled eggs. Before serving, sprinkle the top of each mason jar or serving bowl with additional paprika.
- Step 11
- Step 12
This salad is best made the day before and kept in the fridge so the potatoes really absorb the dressing nicely. However, if you don’t have time to make this potato salad the day before, just be sure to wait until the potatoes have fully cooled before you attempt to cut them and shoot to refrigerate this salad for at least 2-3 hours before serving.