My P.S. (Purchaser of Salads/ hubby) brought home a tub of potato salad last week to go along with the hot dogs he bought for dinner. The potato salad was absolutely delicious! I rarely like anyone’s potato salad except my own. This one came close but it was seasoned with dill. What interested me most were the 2-3″ long pieces of egg white in the potato salad. Were they spiralized?
My first thought was that somebody spiralized some boiled eggs. I asked my daughter (who has a spiralizer) if that was possible. She thought not. I said perhaps someone cut them to look spiralized. Not having a spiralizer, I decided to try to make my eggs look like noodles. That’s what a spiralizer does and it just made the potato salad so much more interesting looking.
I boiled 5 eggs and let them cool. In the meantime I peeled about 2 lbs of potatoes, cut them into pieces and boiled them in salted water until they were fork tender. I drained the potatoes and let them cool awhile so that I could handle them.
I chopped about 1/2 cup of onion finely. I prefer green onion in my potato salad but the salad my P.S. purchased used regular onion. Plus, I was out of green onion, for once. You could use whichever you prefer for the salad, really.
Eggs cooled, I peeled the shells off and cut an egg in half the long way. I had to think about this. But really, there was only one way to cut them long and thin.. the long way.
I scooped out the egg yolks and used a paring knife to cut long strands, about 6 pieces each half. Simple! I set them aside in a container.
The potatoes were fork tender so I poured them into a colander and let them cool for a few minutes before cutting them roughly with a knife. For this potato salad I didn’t want perfect little square pieces. I was going rogue. My potatoes also went rogue, being dark in places. That happens occasionally, I have no idea why. I use stainless steel cookware so it wasn’t a metal reaction. Perhaps they were frozen a bit before I bought them?
I mixed the dressing in a separate container. Mayo, milk, prepared yellow mustard, salt and pepper. I whisked it well and added a good glug of white vinegar and stirred again. I always think the vinegar probably thickens the dressing by curdling the milk but there are no chunks. Just a smooth, creamy dressing.
I poured the dressing into the bowl of potatoes and onion and stirred well. It was a bit runny but I knew from experience the still warm chunks of potato will happily absorb a great deal of the liquid overnight. Always make potato salad at least 24 hours in advance for best flavors.
Salad mixed, I folded in the egg white strands and then poured it into a storage container. I put the lid on and refrigerated my new salad. Then I sat down and told my P.S. what I’d just made and realized I forgot. the. dillweed. DRAT! I decided to let it go without the dill.
A little while later we paused the dvr so my P.S. could make himself a sandwich and I gave in. I dashed out and poured it back into a large bowl, poured in a teaspoon of dillweed, mixed carefully, then poured it into another storage container. Potato Salad safely back in the fridge, this time complete, I sighed. Now I had a very big pile of dishes to wash. Later.
It was good that I did go back and fix my dillweed omission. The potato salad was great! I loved the added flavor of dill in the salad, it goes well with the mustard and egg. We ate the potato salad with oven baked pork ribs and were happy. The long pieces of egg white didn’t hold up, however, with the addition of the dillweed and the need to stir again. Sigh. That part will still need some work.
Spiralized Egg Potato Salad?
- 2# red potatoes; peeled and cut into large cubes
- 5 eggs
- 1 1/2 cups mayonnaise
- 1 cup milk
- 1/3 cup prepared yellow mustard
- 1 teaspoon dried dill
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons white vinegar
In the meantime, add 5 eggs to a pot of cold water. Bring to a boil and boil for 5 minutes. Remove from heat and let stand for 5 minutes. Set pot under cold running water for several minutes then let stand for several more minutes in the water.
Peel eggs and cut in half lengthwise. Remove yolks to a large bowl and mash with a potato masher or a fork.
Cut egg whites in strips lengthwise, about 6 strips per egg. If using larger eggs, you may get more pieces. Set egg white strips aside in a bowl.
In a separate bowl prepare the dressing: whisk the mayo, milk, mustard, dill and salt and pepper until smooth. Pour in the vinegar and whisk until thickened.
Roughly chop potatoes into smaller pieces, about 1″ in size. Add to bowl with diced onions and mashed egg yolks.
Pour dressing over potato mixture in bowl and stir to coat well. It may look runny but the potatoes will absorb a great deal of the dressing overnight. It may also taste salty but that will also ease when the potatoes absorb some salt.
Carefully fold the egg white strips into the salad. Pour the salad into a storage container, cover with a lid and refrigerate salad overnight.
Stir again the next day before serving. Taste test for seasoning and add more salt if necessary. You could also add some milk if the salad is too dry.