Home Gluten-Free Warm Potato and Egg Salad Recipe

Warm Potato and Egg Salad Recipe

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The best, easy, warm potato salad with perfect hard boiled eggs and coasted in a silky vinaigrette of olive oil and red wine vinegar. I like to keep it rustic and healthy, so no mayo, no bacon, purely vegetarian, garnished with lots of fresh onion chives, fragrant dill and a handful of toasted pine nuts for texture. 

 
I can’t help but serve this with a bowl of heirloom tomato and cucumber salad during summer, and these smoky Italian roasted peppers once the cooler weather rolls in. 
 
This traditional, old fashioned potato salad recipe was passed down to me from my grandmother, so variations of it depending on the season are inevitable. Spring, summer, fall or winter, you can bank on this salad to make its appearance at every BBQ, holiday, Sunday dinner and If you are lucky, also in your lunch box.

Favorite Add On Ideas: 

  • goat cheese crumbles mixed in at the last minute for a creamy flavorful texture 
  • a couple of tablespoons of capers for a salty bite
  • diced up cornichons or dill pickles for extra crunch
  • baby arugula 
 
Buttery golden potatoes are my favorite here, tough you’ll find me making this with new red potatoes whenever they are in season as well.

 

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Warm Potato and Egg Salad Recipe

The best, easy, warm potato salad with perfect hard boiled eggs and coasted in a silky vinaigrette of olive oil and red wine vinegar.
Course Side Dish
Cuisine Italian Romanian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 600kcal
Author Florentina

Ingredients

  • 4 lb golden potatoes – organic
  • 6 scallions (or 1 medium red onion )-thinly sliced
  • 8 large hard boiled eggs (cooled and sliced)
  • 3/4 cup extra virgin olive oil + more to taste
  • 1/3 cup red wine vinegar + more to taste
  • 2 tsp sea salt +more to taste
  • 1 pinch freshly ground black pepper
  • 1 bunch fresh dill -roughly chopped
  • 1/2 cup pine nuts -toasted
  • 1 -2 tsp red pepper flakes -or to taste
  • 1/3 cup onion chives – chopped

Instructions

  • Whisk the olive oil and red wine vinegar together then toss with the sliced onion. Season with the sea salt and allow the flavors to marry while the potatoes are cooking.
  • Wash the potatoes and cover with cold water and a big pinch of sea salt. Bring to a boil and simmer with the skins on until soft when pierced with a knife (about 20 -25 min). Drain them and allow to sit until cool enough to handle. 

    Peel the skins off of the potatoes and slice them in 1/3 inch slices or into wedges. Boil the eggs and cut them into slices.

  • In a large bowl gently toss the cooked potatoes and eggs with the olive oil vinegar dressing and the marinated onions.

    Adjust seasonings and stir in the dill reserving some for garnish. Serve with some freshly cracked black pepper on top, garnished with the fresh dill, chives and the toasted pine nuts.

Notes

When boiling the eggs you can take a couple out after 6 minutes to garnish the potato salad with creamy 6 minute eggs as well.

Nutrition

Calories: 600kcal | Carbohydrates: 40g | Protein: 18g | Fat: 42g | Saturated Fat: 6g | Cholesterol: 248mg | Sodium: 891mg | Potassium: 1439mg | Fiber: 8g | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 38.2mg | Calcium: 137mg | Iron: 11.6mg

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