Egg Salad with Potato and Olives

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3 eggs, hardboiled and peeled

2 kilos gold potatoes (approx. 6 small-medium potatoes)

½ teaspoon black pepper

½ teaspoon salt

¼ teaspoon paprika

⅛ – ¼ teaspoon cayenne, alter to style

4 desk spoons high-quality mayonnaise

2 teaspoons Dijon mustard

3 desk spoons sliced or diced olives of your selection (approx. 10 pitted black olives)

2 desk spoons finely chopped purple onion

2 desk spoons finely diced celery

2 desk spoons minced chives

Instructions:

1. If utilizing an Immediate Pot, place 2 cups of water into the pot, then place a steamer rack contained in the pot. Place the potatoes and eggs on prime of the steaming rack and cook dinner on low stress for 12 minutes. As soon as the cooking time is completed, open the valve to launch any remaining stress. Place the eggs into an ice water bathtub.

2. If utilizing a range prime, boil the eggs and potatoes individually: Place the eggs in a pot, add sufficient water to cowl them and convey the pot to a boil. Take away the pot from the range, cowl and let the eggs sit within the water for 12 minutes. Place the eggs in ice water, peel, chop them and place them right into a bowl.

3. Place the potatoes in a pot, add water to cowl them and convey the pot to a boil. Scale back the warmth to medium, cowl the pan and cook dinner till tender, about 20-25 minutes.

4. Chop the potatoes and the eggs and add them to a bowl with the remaining substances and blend properly.

5. Place the bowl within the fridge to relax for not less than 2 hours or in a single day.

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