Nordic Potato and Egg Salad
Eggs and potatoes are boiled together to make this creamy potato salad that goes beautifully with cold sliced beef, lamb, or ham.
Serves: 6Hands-on: 15 minutesTotal: 2 hoursDifficulty: Easy
- 4 cups new potatoes
- 3 eggs
- 1 cup mayonnaise
- 1 Tbsp. minced onion
- 1 Tbsp. minced celery
- 1 Tbsp. caraway seeds
- 1 tsp. salt
- Cover the potatoes and eggs with water in a pot; bring to a boil over high heat. Reduce heat to low and simmer for 20 minutes or just until potatoes are fork-tender. Drain potatoes and eggs, then rinse with cold water to cool.
- Cut potatoes into halves; peel and coarsely chop the hard-boiled eggs.
- Whisk together the mayonnaise, onion, celery, caraway seed, and salt. Fold in the potatoes and eggs.
- Chill for at least 1 hour before serving.