We’ve been having an unusually sunny and warm May, which means it’s time for BBQ food. No BBQ is complete without creamy potato salad. This recipe was inspired by one from Cook’s Country Magazine where they incorporate an egg yolk into the dressing. I’m not usually a fan of hard-boiled eggs mingling with my potato salad, but this time it turned out surprisingly well.

I know everyone has a “method” to cooking perfect hard-boiled eggs. My method is to cover the eggs with cold water and pour in a couple of teaspoons of baking soda. Cover and bring to a boil. Uncover and boil for 11 minutes. Then immediately drain and cover with icy cold water. Not only are the yolks perfectly cooked, but the eggs peel easily too.

Creamy Potato Salad

Serves 4

3 medium yukon gold potatoes, cut into 1-inch cubes

2 hard-boiled eggs, one yolk reserved

2 Tbs. apple cider vinegar

2 tsp. agave nectar or honey

1/2 a celery rib, minced

2 green onions, minced

2 pickles, diced

1/4 cup greek yogurt

2 Tbs. mayonnaise

salt and pepper to taste

 

Directions:

Toss your diced potatoes into a large pot and cover with water. Add a couple of pinches of salt, cover and bring to a boil. Turn down the heat and simmer till potatoes are just tender — about 8 minutes.

Meanwhile, whisk together the vinegar, agave nectar, and the yolk from one egg. Drain the potatoes and transfer to a bowl. Pour over half the dressing and gently toss to coat. Refrigerate for 30 minutes.

Add the remaining eggs to the remaining dressing and thoroughly mash till the egg whites are small chunks. Add the celery, green onions, pickles, yogurt and mayo. Once the potatoes are cooled, add the remaining dressing. Add salt and pepper to taste. If you prefer your salad even creamier, add a little more mayo.

If you’re looking for a healthier potato salad, why not try this tasty recipe I made with red potatoes? Click on the photo for the recipe: