Egg salad isn’t hard or mysterious. But I was at my friend Birdie’s house for a cookout recently and the egg salad was out of this world! Birdie is one of the best cooks I know so it wan’t surprising; but she said she had found a recipe that told her to add a little white wine vinegar. Who knew?
Just so you don’t forget any of the other yummy stuff that’s supposed to go in it, here’s a recipe.
2 lbs small yellow, red or white potatoes
1/2c finely chopped red onion or shallot
1/2c chopped celery stalks (about 3)
2 hard-boiled eggs, peeled and chopped
This amount of dressing was like 3 times too much for 2 lbs of potatoes:
1/2c mayonnaise (you might use more, but start with less)
1/2c sour cream
3T white wine vinegar or apple cider vinegar
1T yellow or dijon mustard
1t fresh dill
salt & pepper to taste
fresh chives for garnish
crumbled bacon for garnish
Boil the whole potatoes in salted water, then chop into chunks. Combine with celery, onions and eggs and stir to combine. Make dressing in a separate bowl and scoop as much in as you want. Stir to combine and top with chives and crumbled bacon.