Easter Egg Potato Salad
PREP TIME: 30 Minutes
SERVES: 4 - 6

With its pastel yellow color, this dish looks great on any Easter Sunday table. Made with left over Easter eggs, you may cut your prep time in half by boiling the potatoes and eggs in the same pot. Additionally, it serves as the perfect side dish for seafood soups and gumbos. Of course there are 364 other days in a year to enjoy a great potato salad, especially at outdoor cooking events such as barbecues and fish frys.


  • 2 large white baking potatoes, peeled and 1-inch cubed
  • 4 eggs
  • ½ cup mayonnaise
  • 1 tbsp yellow mustard
  • 1/4 cup celery, finely minced
  • ¼ cup sweet pickle relish
  • 1 tbsp lemon thyme, chopped
  • 1 tbsp chives, minced
  • salt and pepper to taste

In a large saucepot over medium-high heat, cook potatoes in lightly salted water until fork tender, approximately 12 to 15 minutes. It is important to remember that potatoes should be tender, not mushy or overcooked. While potatoes are cooking, boil eggs in a separate pot for 12 to 15 minutes. When potatoes are done, strain and lightly cool. Peel eggs, and in a large mixing bowl separate whites from yolk. Using a paring knife, dice egg whites. In a smaller bowl, mash yolks with a fork and combine with egg whites. Add mayonnaise and mustard, blending well. Add celery, pickle relish, thyme and chives and potatoes, combining all ingredients with a large mixing spoon, making sure to keep potatoes chunky. Season to taste with salt and pepper and serve.

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