Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas
2 large eggs
6 tablespoons water, divided
12 ounces small Yukon gold potatoes, halved
1/4 cup canola mayonnaise
2 tablespoons pickle relish
1 teaspoon sugar
1 teaspoon black pepper
1 teaspoon Dijon mustard
Est. added sugars 1g
How to Make It
Place eggs in a small saucepan; fill with water to cover eggs. Bring to a boil. Remove pan from heat; cover and let stand 10 minutes. Plunge eggs into ice water; drain. Peel and coarsely chop eggs.
Place 3 tablespoons water and potatoes in a microwave-safe bowl; cover tightly with plastic wrap. Pierce plastic wrap once with a fork. Microwave at HIGH 7 minutes or until tender. Uncover and refrigerate 10 minutes or until cool.
Combine eggs, remaining 3 tablespoons water, potatoes, and remaining ingredients in a medium bowl, breaking up potatoes with a spoon.
Reminds me of my mother's potato salad. Easy preparation. I had to used russet potatoes because that was all I had on hand. I used dill relish, but sweet would be great too. I complete omitted the 3 Tablespoons of water at the end. Why thin such a delicious sauce? Some sliced green onion or chives would likely bump this score up to 5 stars. Could easily double or triple for at BBQ or potlock. Will definitely make again.
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