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12 servings, 3/4 cup (175 mL) each
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Salad can be made ahead of time. Refrigerate up to 24 hours before serving.
Place eggs in single layer in saucepan. Add enough water to saucepan to completely cover eggs by at least 1 inch. Bring water to boil; cover. Remove saucepan from heat. Let eggs stand 20 min. Add eggs immediately to a bowl of ice water. Let stand until completely cooled. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated up to 1 week.
The potatoes in this salad are cooked until very tender so that, when mixed with the other ingredients, the chunks lose their shape or are "smashed."
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
My mother used to always add about a half to a cup of frozen peas to the potatoes while they were stiil hot. Frozen peas are cooked enough as soon as they are thawed
This was delicious! I didn't have any radishes, so substituted 1 coarsely grated carrot, and mistakenly used apple cider vinegar instead of the white wine vinegar, but everyone loved it! I will definitely make this again! Thank you for the great recipes!