Why I Add Potatoes to My Egg Salad—And You Should Too
Egg salad graces the Southern table (or back porch) for everything from family dinners and grill outs to last-minute sandwiches and funerals. By itself, the dish embodies what we crave—something that straddles the line of salty and creamy with a little tang and sweetness. By itself, an egg offers a wonderfully delicious and simple flavor, but the bite from freshly chopped scallions and the aromatic edge of chopped dill fold into the mayonnaise and eggs to create a scoopable side that is legendary for good reason.
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The complexity in egg salad not only makes us salivate, but it also makes the dish a versatile companion to both a juicy piece of meat or a crisp and crunchy bowl of mixed greens. In addition to accompanying a variety of main dishes, an easy egg salad recipe also allows all the basic ingredients to do the heavy lifting for you—all you have to do is mix.
However, we will suggest that there's one controversial ingredient that will make your traditional egg salad even better—potatoes. Don't get us wrong, we're not disregarding your mom's egg salad recipe, but we're giving you an easy way to turn a side dish into a meal all on its own.The semi-wet and soft texture of a protein-and-fat rich egg salad begs for a sturdier and starchier component, and the potato does just that! Despite popular belief, potatoes are also a great source of several key nutrients (vitamin C, potassium, and magnesium), making them the perfect companion for all the soft-crunchy-tangy goodness going on in the egg salad. Armed with pieces of potato, your new-and-improved egg salad will be more filling and will be fit to stand by itself for a meal in a hurry.
Here's all you have to do: Boil several potatoes of your choice until they are fork tender. Allow to cool before chopping into 1/2-inch or 3/4-inch cubes, depending on your preference. Add them to your best egg salad recipe by gently folding them into the finished mixture. You may need to add a few extra tablespoons of mayonnaise to avoid dryness, but by the end, you will be amazed at how you made an already good recipe even tastier and more filling.