You’ve got a ton of potatoes starting to sprout and stocked up on enough eggs to make omelets for a village, so what are you going to do? Well make homemade potato salad, duh! This easy potato salad with egg recipe is ridiculously delicious and I wish I could take credit for it. But actually my cousin made it for my boys and I when we went to her farm for an afternoon. I said, “I need this recipe!” because I have never had potato salad with radishes and cucumbers. It was a game-changer. She called it “Cowboy Potato Salad” (Um, OK) and said people go nuts for it. No kidding! It’s perfect for the 4th of July or any cookouts you are hosting or invited to this summer.

Easy Potato Salad

What makes this recipe so easy is that you boil the potatoes and eggs together! I swear I had this potato salad done in 30 minutes from start to finish. Also you can throw in everything starting to look iffy in your fridge! Score. Got cherry tomatoes? Toss them in there. Got baby carrots? Shred them and toss them in. Anything goes. Just make sure you have a lot of Hellmann’s.

Easy Potato Salad Recipe

Prep Time: 10 minutes  |  Cook Time: 20 minutes  |  Serves: 6-8

Ingredients:

5-8 potatoes peeled and cut into bite-sized chunks

6 eggs

6-8 radishes sliced

1 cucumber peeled and sliced

1 red onion (or a sweet onion like Vidallia) sliced and cut in half

3-4 tomatoes (cut up into bite sized pieces or a box of cherry tomatoes cut in half).

Optional: carrots and celery chopped

1/2 cup Hellmann’s Mayonnaise (or more if desired)

Course black pepper to taste

Kosher salt to taste

Instructions:

1. Place potatoes and eggs in salted water and bring to a boil. Let cook for 12 minutes (make sure potatoes are tender with a fork).

2. While they are cooking slice up all the vegetables.

3. Remove the eggs and rinse the potatoes with cold water and place them in a big mixing bowl.

4. Peel and chop eggs. Then add to potatoes.

5. Now add all the chopped and sliced vegetables.

6. Add mayo, salt and pepper to taste.

7. Add more mayo if you like it creamier.

8. Refrigerate for at least a few hours before serving.

 

Do you have any potato salad recipes you’d like to share? Please share it on our Growing Younger Facebook group.

Yield: 6-8

Easy Potato Salad

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What makes this recipe so easy is that you boil the potatoes and eggs together! I swear I had this done in 30 minutes from start to finish.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 5-8 potatoes peeled and cut into bite-sized chunks
• 6 eggs
• 6-8 radishes sliced
• 1 cucumber peeled and sliced
• 1 red onion (or a sweet onion like Vidallia) sliced and cut in half
• 3-4 tomatoes (cut up into bite sized pieces or a box of cherry tomatoes cut in half).
• Optional: carrots and celery chopped
• 1/2 cup Hellmann's Mayonnaise (or more if desired)
• Course black pepper to taste
• Kosher salt to taste

Instructions

1. Place potatoes and eggs in salted water and bring to a boil. Let cook for 12 minutes (make sure potatoes are tender with a fork).
2. While they are cooking slice up all the vegetables.
3. Remove the eggs and rinse the potatoes with cold water and place them in a big mixing bowl.
4. Peel and chop eggs. Then add to potatoes.
5. Now add all the chopped and sliced vegetables.
6. Add mayo, salt and pepper to taste.
7. Add more mayo if you like it creamier.
8. Refrigerate for at least a few hours before serving.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 235Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 194mgSodium: 303mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 8g

If you like this recipe be sure to check out my others like Amazing Low Carb Cauliflower “Potato” Salad and the unhealthy but delicious and perfect for sheltering in place Best-Ever Chocolate Chip Cookies.

Photos: Fountain Of 30

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