When I feel that my jeans and clothes are about to disagree with my body size, I always do my best to eat healthier foods. Well, you can say that I try to lose weight. And for me to that, I need to turn to Whole30 foods. I tried doing Whole30, like for 10 days, but it is really difficult for me now that I don’t have much time to prepare my foods. So, it was not really Whole30. Now, what I do is I try to lessen my consumption of rice, pasta, bread, and sugary drinks. I don’t think I would lose weight at all considering that I don’t exercise, but eating more healthy foods than naughty ones, I think that still sounds great! What do you think?? When eating healthy, I always have Homemade Mayonnaise to use for salads. My favorite would be Egg and Potato Salad.
This Egg and Potato Salad is like an upgrade of the first potato salad I’ve made when I was new in this Whole30 program. The older version is delicious, but I love this version more – tastier and I love the addition of dill.
Like other salad, this one is very easy to make – boil potatoes and eggs, then prepare everything you need and mix it in a bowl. Chill and serve. If you are not doing the Whole30 or if it is fine for you to use store-bought mayo, then it’s absolutely fine. You can add whatever you feel that would go well in this salad. In my case, everything here is perfect.
I want this salad to be simple so I just included potatoes, eggs, mayo, dill, salt, and black pepper. For me, it’s the dill and the mayo that really make the salad really wonderful. One thing, though – you have to chill it first before you can enjoy so the taste of the dill would really shine. When I just started using dill in this salad, I put very little I couldn’t almost taste it. But since I made this salad several times, I use a lot now. Well, not the whole bunch, but way more than the first time. And just so you know, I use this brand for my mayonnaise.
I hope you can make this salad and let me know what you think or what other stuff I can add in here.
One question, though – what is the best pair for this salad? Let me know in your comments below. 😉
I am bringing this for my friends at Fiesta Friday #288. Thanks to our co-hosts, Antonia and Angie.
Egg and Potato Salad
Ingredients
- 500 g potatoes I used Yukon gold
- 4 boiled eggs medium-boiled for me, about 7 minutes for 70-75 g eggs
- ½ – 1/3 cup mayo homemade or compliant if on Whole30
- 2 tbsp chopped dill
- Salt & pepper to taste
Instructions
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Prepare a pot with enough water. Place on the stove and set the heat to medium-high.
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Brush the potatoes, making sure they are thoroughly clean. Cut them into chunks (about 1 inch). Place in a strainer and wash. When the potatoes are washed, transfer them to a bowl with water while waiting for the water in the pot to boil.
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When the water starts boiling, drain the potatoes and place in the pot very carefully. Boil for 7-8 minutes or until potatoes is fork-tender. Drain and set aside to cool.
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When potatoes have cooled down, transfer to a bowl. Add chopped eggs, mayo, dill, salt, and pepper. Mix to coat thoroughly. This time, you can adjust according to your taste.
Thanks a bunch for spending your precious time with me!
I am also sharing this healthy salad at
Full Plate Thursday,445 | Happiness is Homemade | What’s for Dinner? Sunday link up #214 | Mix it up Monday | Melt in your Mouth Monday Recipe Blog Hop #424 | Cook Blog Share |
