Potato and Egg Salad

Potato and Egg Salad

Mike’s mom makes a potato and egg salad that Mike absolutely loves (I’m still learning traditional Canadiana food).  My recipe is almost identical to hers except I lightened it up… A lot… Sorry 😞 Mike said it’s just as good and I choose to believe he is telling me the truth😂😂

Serves 6-8

½ Cup fat free sour cream

½ Cup light mayonnaise

1 tbsp white vinegar

1 tsp sugar

½ tsp salt, plus more

½ tsp pepper, plus more

4 Medium potatoes, peeled, boiled and mashed

398 ml can of mixed vegetables, drained

3 Large eggs, boiled, peeled and chopped

In a large bowl whisk together the sour cream, mayonnaise, vinegar, sugar, ½ tsp each salt and pepper.

Stir in the mashed potatoes; mix well.

Fold in the mixed vegetables and eggs.

Cover and refrigerate for 2-3 hours before serving.

Taste and adjust seasoning after the salad is chilled.

Notes:

1. It has to be canned vegetables, don’t ask me why but it works!
2. I used Russet potatoes but go with what you have on hand.
3. The red sauce you see is Catalina salad dressing, it is absolutely amazing here but the salad is delicious on it’s own too of course!

A lightened up recipe for the classic Potato and Egg Salad, perfect for your next bbq gathering o any other occasion 🙂

Potato and Egg Salad

Mike's mom makes a potato and egg salad that Mike absolutely loves (I'm still learning traditional Canadiana food). My recipe is almost identical to hers except I lightened it up... A lot... Sorry 😞 Mike said it's just as good and I choose to believe he is telling me the truth😂😂

Servings 6-8

Prep Time 10 minutes

Cook Time 45-60 minutes

Passive Time 2-3 hours

Ingredients

• 1/2 Cup fat free sour cream
• 1/2 Cup light mayonnaise
• 1 tbsp white vinegar
• 1 tsp sugar
• 1/2 tsp salt , plus more
• 1/2 tsp pepper , plus more
• 4 Medium potatoes , peeled, boiled and mashed
• 398 ml can of mixed vegetables , drained
• 3 Large eggs , boiled, peeled and chopped

Instructions

1. In a large bowl whisk together the sour cream, mayonnaise, vinegar, sugar, ½ tsp each salt and pepper.
2. Stir in the mashed potatoes; mix well.
3. Fold in the mixed vegetables and eggs.
4. Cover and refrigerate for 2-3 hours before serving.
5. Taste and adjust seasoning after the salad is chilled.

Recipe Notes

 

1. It has to be canned vegetables, don’t ask me why but it works!
2. I used Russet potatoes but go with what you have on hand.
3. The red sauce you see is Catalina salad dressing, it is absolutely amazing here but the salad is delicious on it’s own too of course!