Sunday, June 7, 2015

Potato Egg Salad

Although not as healthy as a salad made with fresh greens, egg salad is one of my favorites. I guess I consider it more of a sandwich filling than salad. Potato salad, while similar in preparation, doesn’t excite me as much. But I do love mashed potatoes especially with sautéed mushrooms and onions. So I figured I could combine all of these favorite ingredients and make one delicious potato-egg salad. Typically I use low fat sour cream or Greek yogurt instead of mayonnaise (not a big fan of the taste or the calories), but feel free to use mayonnaise if you like that. Also the veggies are completely customizable, just try not to use ones with high water content if you’re not eating the salad right away.


2 eggs - boiled
1 medium potato - boiled
¼ cup chopped celery
½ cup chopped mushrooms
½ medium onion chopped
1 tsp olive oil for sautéing
1-2 Tbsp chopped radishes
1-2 Tbsp chopped spinach
2 tsp honey mustard (or other kind of mustard) - adjust to taste
2 Tbsp sour cream/ Greek yogurt - adjust as per consistency
salt, freshly ground pepper (to taste)
paprika (optional)
Herbs for garnishing: dill, parsley, cilantro (optional)


Heat oil on medium heat and sauté onions for a couple minutes. Add mushrooms and sauté for another 2-3 minutes. Chop eggs and potatoes.
In a big bowl combine the chopped eggs, potatoes, sautéed mushroom-onion mixture, celery, radishes and spinach. Add the mustard and sour cream/yogurt. Season with salt, pepper and paprika. Serve chilled or at room temperature as a salad, or make a sandwich with the potato-egg salad filling, and any additional toppings (bell peppers, extra greens, tomatoes etc.).



  1. This sounds really delicious and something new to try. Thank you for sharing this.


    1. You're welcome, Simon! It's one of my favorites - hope you enjoy it too!