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.