Egg Potato Salad Recipe
Egg Potato Salad is a creamy, comforting side dish made with tender potatoes, boiled eggs, spring onions, fresh dill, and a tangy mustard dressing. Finished with crispy prosciutto for a delicious savoury crunch, this easy salad is perfect for barbecues, picnics, family meals, and special gatherings.
Equipment
- 1 Large Saucepan:
- 1 Steaming Basket
- 1 Sharp Knife
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Large Baking Tray
- 1 Baking Paper
- 1 Airtight Storage Container –
Ingredients
- 1.5 kg potatoes
- 9 large eggs
- 4 spring onions thinly sliced
- 2 tablespoons fresh dill roughly chopped
- ¾ teaspoon sea salt flakes
- 125 ml whole-egg mayonnaise
- 125 ml sour cream
- 1 tablespoon wholegrain mustard
- 1 –2 tablespoons water or apple cider vinegar
- 7 –8 slices prosciutto
- Fresh parsley or extra dill to garnish
- Freshly ground black pepper to taste
Instructions
Step 1: Crisp The Prosciutto
- Preheat the oven to 200°C conventional or 180°C fan-forced.
- Line a large baking tray with baking paper.
- Arrange the prosciutto in a single layer without overlapping.
- Bake for 12–14 minutes until browned and crisp.
- Transfer to a plate and allow to cool completely.
Step 2: Prepare The Potatoes
- Peel the potatoes if desired and cut them into evenly sized 3–4 cm chunks.
- Place them in a large saucepan and cover generously with cold water.
- Bring to a steady boil over medium-high heat.
- Cook for 7–10 minutes until tender but still firm enough to hold their shape.
- Drain thoroughly and allow to cool slightly.
Step 3: Cook The Eggs
- Place the eggs in a saucepan and cover with water.
- Bring to a boil, then reduce the heat slightly.
- Cook for approximately 8 minutes until the yolks are firm but creamy.
- Transfer the eggs to cool water and allow them to cool.
- Peel and slice or roughly chop the eggs.
Step 4: Prepare The Fresh Ingredients
- Thinly slice the spring onions.
- Roughly chop the fresh dill.
- Reserve some dill or parsley for garnishing.
- Add the potatoes, eggs, spring onions, dill and sea salt to a large mixing bowl.
- Gently toss to combine.
Step 5: Make The Creamy Dressing
- Add the mayonnaise, sour cream and wholegrain mustard to a small mixing bowl.
- Stir until smooth.
- Add 1 tablespoon of water or apple cider vinegar and mix.
- Add a little more liquid if necessary until the dressing is creamy but loose enough to coat the potatoes.
Step 6: Combine Everything Gently
- Pour the dressing over the potato and egg mixture.
- Gently fold everything together using a large spoon or rubber spatula.
- Avoid vigorous stirring to prevent the potatoes and eggs from breaking apart.
- Taste and adjust the salt, black pepper or acidity as needed.
Step 7: Add The Crispy Finish
- Break the cooled prosciutto into small pieces.
- Scatter it over the salad just before serving.
- Garnish with fresh dill or parsley.
- Reserve some prosciutto separately if you want to maintain maximum crunch.
Step 8: Chill And Serve
- Cover the Egg Potato Salad or transfer it to an airtight storage container.
- Refrigerate for at least 30 minutes.
- Allow it to sit at room temperature for 10–15 minutes before serving if desired.
- Gently fold the salad, add the reserved herbs and crispy prosciutto, and serve.
Notes
- 🥔 Choose Firm Potatoes: Use waxy or all-purpose potatoes that hold their shape after cooking for the best texture.
- 🥚 Cook The Eggs Carefully: Boil the eggs until the yolks are fully set but still creamy, then cool them before peeling.
- 🧂 Season The Potatoes: Season the potatoes while they are still slightly warm so they absorb the flavours more effectively.
- 🥣 Balance The Dressing: Adjust the mayonnaise, sour cream and wholegrain mustard to create a creamy dressing with a pleasant tang.
- 🥄 Fold Gently: Carefully fold the dressing through the potatoes and eggs to prevent them from breaking apart or becoming mushy.
- 🌿 Add Fresh Herbs: Fresh dill and spring onions provide a bright, refreshing contrast to the creamy dressing.
- 🥓 Keep the Topping Crisp: Add the crispy prosciutto just before serving so it retains its delicious crunch.
- ❄️ Chill Before Serving: Refrigerate the salad for at least 30 minutes to allow the flavours to blend beautifully.
- 🫙 Store Properly: Keep leftovers covered in an airtight container in the refrigerator and enjoy within 3–4 days.