A little twist on a classic potato egg salad- an added corn gives it some freshness and a sweet bite!
Who doesn’t like potato egg salad? An awesome side dish to your bbq party or a quick lunch fix? An easy recipe that pretty much everyone can do! My kids helped me to peel eggs for this salad and to scoop the corn out of the can( so i kept them busy for a while)
Sure you can use fresh cooked corn, it will make the potato egg salad healthier and fresher! But i didnt have any fresh corn on hand so we used canned corn
You also can completely substitute mayo for sour cream to make it low calorie.
You may also like this recipes: Roasted eggplant and tomato salad, Rotisserie chicken strawberry salad with miso dressing or Avocado potato salad.
Potato egg salad
- 4 medium potatoes
- 3 eggs
- 3/4 cup corn
- 2 celery stalks
- 1 tablespoon sour cream
- 1 tablespoon mayo
- 1/2 tablespoon mustard
- salt and pepper to taste
- Boil water in a large pot. Peel potatoes and put them in to a boiling water. Cook for about 15-20 minutes until soft.
- Cook eggs in the same or different pot for 10 minutes. Peel.
- Take medium bowl. Chop celery, potatoes and eggs in a 1/2 inch sizes. Add to the bowl. Add corn.
- Mix mayo, sour cream and mustard in a separate little bowl. Pour into your salad. Stir and salt and pepper to taste.