Red Potato And Egg Salad
A vibrant and creamy salad combining tender red potatoes, hard-boiled eggs, fresh herbs, and crunchy vegetables, perfect for picnics, potlucks, or light lunches with bold flavors.
Ingredients
Instructions
- Combine the boiled and halved red potatoes, peeled and halved hard-boiled eggs, sliced scallions, and grated carrot in a large bowl.
- Add the chopped parsley, caraway seeds, chopped dill, salt, and freshly ground pepper to the mixture.
- Toss gently to combine all ingredients evenly.
Tips & Substitutions
For a creamier texture, you can substitute Greek yogurt for the sour cream. If you want to add a bit of crunch, consider incorporating diced celery or bell peppers. Adjust the seasoning to your taste; a splash of lemon juice can brighten the flavors. Fresh herbs like basil or cilantro can also be delicious alternatives to dill or parsley.
Serving Suggestions
Serve this red potato and egg salad as a hearty side dish at barbecues or picnics, or alongside grilled meats. It pairs beautifully with Lemon Fantastic for a complete meal. Add a sprinkle of paprika on top for a pop of color. You can also enjoy it on a bed of greens for a lighter option.
Storage & Reheating
Store any leftover potato and egg salad in an airtight container in the refrigerator for up to 3 days. If you plan to reheat it, consider warming it gently in the microwave to avoid overcooking the eggs. However, this salad is best served cold, so enjoy it as a refreshing side dish straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Red Potato And Egg Salad contains roughly 597 calories, with 34g protein, 113g carbohydrates, and 10g fat. It is an excellent source of iron (132% of the Daily Value), dietary fiber (125% of the Daily Value), and vitamin C (116% of the Daily Value). Note that it is relatively high in sodium, at 2434mg per serving (106% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Just be sure to store it in an airtight container in the refrigerator. This allows the flavors to meld together nicely, making it even tastier when served the next day.
What can I use instead of caraway seeds?
If you don’t have caraway seeds on hand, you can substitute with cumin seeds or omit them entirely. Both options can maintain the flavor balance, though the taste will differ slightly. Dill seeds can also be a suitable alternative if you're looking for a similar flavor profile.
Is this recipe suitable for vegetarians?
Yes, this red potato and egg salad is suitable for vegetarians as it contains no meat or fish. It can be enjoyed as part of a vegetarian meal or served alongside other vegetarian recipes for a wholesome dining experience.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).