Baked potato and egg salad
This is my absolute favorite food ever! Since I was a little girl, whenever this baked potato and egg salad was made, I would eat it at each meal until it was finished. Even today, every time we make it, my husband eats small portions to let me have almost all of it. It was also the first meal he ate at my parent’s house after we started dating. So it has a special place in my heart!
So let’s delve into the world of culinary satisfaction with a beloved classic in my parents household. We’ll explore the mouthwatering flavors and delightful textures that come together in perfect harmony. They create a dish that’s both comforting and irresistible! A perfect peace of home!
A perfect union of ingredients
Homemade egg and potato salad showcases the art of combining simple yet flavorful ingredients. Boiled potatoes offer a creamy and hearty base, while well-cooked eggs provide a rich and velvety texture. The union of these two elements creates a canvas of tastes and textures. But this canvas can be customized to cater to various palates!
Creaminess and flavor fusion in a simple baked potato and egg salad
Unlike other potato and egg salads that have a dressing of mayonnaise, mustard, and seasonings, my family makes the recipe as easy as possible. The eggs are well cooked, and the entire dish is seasoned very well with salt and pepper and a layer of sour cream here and there. The dish ends up with a delightful richness that’s both satisfying and indulgent.
Harmonious texture medley
The tactile experience of my homemade baked potato and egg salad is a delightful journey for the senses. The softness of boiled potatoes, the creaminess of the eggs and the sour cream, and the spices—each forkful reveals a small explosion of flavors. This harmonious texture medley adds depth and complexity to every bite.
Baked potato and egg salad: versatile and customizable
What sets my recipe for egg and potato salad apart is its versatility. You can add your personal touch by adding ingredients like fresh herbs, crispy bacon bits, or even tangy pickles. I certainly enjoy this dish as a standalone delight, but you can also serve it with a steak or any cooked meat. Or you can even mash the ingredients a bit and create a sandwich! This is indeed a testament to its adaptability to various culinary contexts.
Indulge in the satisfying journey of savoring a baked egg and potato salad, where creamy textures, flavorful unions, and delightful contrasts await. Experience firsthand the joy of relishing a classic dish that offers both comfort and culinary artistry, a true testament to the delights of homemade goodness.
Get your ingredients ready, and let’s make ourselves an awesome baked potato and egg salad!
Potato and egg salad
Course: MainCuisine: EuropeanDifficulty: Easy4
servings10
minutes1
hour419
kcal1
hour10
minutesPotato and Egg Salad is a classic dish beloved for its simplicity and comforting flavors. Boiled potatoes and hard-boiled eggs are tossed together with a creamy dressing, resulting in a satisfying and versatile salad that can be enjoyed as a side dish or a light main course. With just a few ingredients, this salad is easy to prepare and perfect for picnics, potlucks, or as a delicious addition to any meal.
Ingredients
5 medium potatoes
4 eggs
300 grams sour cream
20–30 milliliters of vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
Optional: 100 grams ham cubes
Optional: 200 grams grated cheese
Directions
- In 2 separate pots, over medium heat, boil the potatoes and the eggs. Once ready, place them under cold water for them to cool down.
- Preheat the oven to 160 °C. Peel the potatoes and the eggs. Choose a pot that can accommodate the whole quantity of potatoes and eggs. Take the oil and grease the base and, as much as possible, the sides of the pot. Cut the potatoes into 0.3–0.5 cm slices and place them in a layer in the pot.
- Slice or cut one egg and scatter it on the layer of potatoes. Season with salt and pepper, and apply a thin layer of sour cream. Repeat the process for the remaining potatoes and eggs. Bake in the oven for 20–25 minutes. Let it cool for several minutes. Place on a plate and serve with a hefty spoonful of sour cream.
Notes
- This is my go-to comfort food, and I will always choose it over any other dish. I’ve always preferred this dish in its simplest form. However, if you want, between every layer of potatoes and eggs, add some cubed ham or some cheese—or both. Adjust the seasonings accordingly, especially salt.
Short video with the recipe:
If you’d like to test out other goodies that are just as easy to do, I would recommend: the veggie pot with rice or the Cajun crab stick sushi bake (or salmon).
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