A Perfect Salad for Summer Entertaining

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Recipe courtesy The Ingredible Edible Egg

Summer is around the corner and it’s time for outdoor dining and entertaining. Here’s a fabulous recipe for a potato and egg salad with a hint of south of the board flavors that is sure to be a crowd pleaser. With jalapenos to kick it up a notch and sour cream with avocados for a dressing, and cilantro and green onions, all we can say is it’s a wow.

TOSSED EGG POTATO SALAD Print This Post Print This Post

A Perfect Salad for Summer Entertaining


For Salad
3large EGGS, hard-boiled and chopped
2 lbs.yellow potatoes, peeled (about 5 potatoes)
1 Tbsp.salt (divided)
2celery stalks, finely chopped (1/2 cup)
1/2 cupred onion, finely chopped
1/4 cupfresh cilantro, finely chopped
1canned large jalapeño in brine, chopped (reserve brine for dressing)
2green onions, chopped (reserve the green tops for garnish)
1/2 cupPanela cheese, crumbled, for topping
For Dressing
1 cupMexican cream (or sour cream)
1small avocado, chopped (1/2 cup)
1 Tbsp.apple cider vinegar
4 Tbsp.canned jalapeño brine
2green onions, chopped
2 tsp.salt

Yields: 7 cups


  1. PLACE potatoes with enough water to boil in a large saucepan over medium heat; bring to a BOILADD 1/2 tablespoon salt and BOILpotatoes until fork tender, about 18-20 minutes. DRAIN and set aside to cool. When cooled, CUT into 3/4-inch cubes.
  2. MAKE dressing. COMBINE cream, avocado, vinegar, jalapeño brine, green onions and salt in blender container and BLEND until smooth.
  3. PLACE eggs, potato pieces, celery, red onion, cilantro, jalapeño, green onion and the rest of the salt in a large bowl.
  4. POUR dressing over mixture and gently STIR, combining ingredients. REFRIGERATE at least 2 hours before serving. TOP with cheese and chopped green onions before serving.


For a quick dinner entree, add in chopped chicken from a rotisserie chicken. Add roasted corn and chopped red pepper for a colorful Mexican twist.

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