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Summer Potato Salad

  • Author: NZEggs
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Category: Salad


A great recipe for summer BBQs. Adding pickled jalapenos to the salad adds a little extra heat and taste…



1 kg mini or new potatoes, halved

4 eggs

1 tbsp olive oil

1 tbsp butter

2 small onions, thinly sliced

2 tbsp thyme leaves

1/3 cup chopped dill

1/3 cup mayonnaise

2 dill pickles, thinly sliced

1 tbsp pickled jalapeno peppers, finely chopped (optional)

1 tbsp pickled jalapeno peppers liquid (optional)

4 tsp salt

Pinch black pepper, cracked


  1. Place the potatoes in a large pot of cold salted water, bring to a boil over medium-high heat then reduce to low and simmer until potatoes are fork-tender, about 15 minutes. Drain and let cool for 10 minutes.
  2. Cook eggs to just under hard boiled (approx 5 minutes) Let cool; peel, quarter and set aside.
  3. In a medium skillet over medium-low heat, heat oil and melt butter. Add onions and thyme and cook, stirring occasionally, until onions are golden brown, about 15 minutes. Transfer onions to a plate and let cool slightly.
  4. In a large bowl, stir together dill, mayonnaise, pickles, pickled jalapenos, pickled jalapeno liquid, and salt. Gently fold in potatoes, onions and eggs.
  5. Season to taste with black pepper, to serve.



TIPS: Dress the salad with fresh small celery leaves if available, for some extra flavour and colour.

Image and Recipe Credit: © 2019 Egg Farmers of Canada.

Keywords: Salad



Posted on

November 25, 2019