Thursday, August 4, 2011

Roasted Red Potato Egg Salad

These are a nice change from your usual egg salad.

We made these on the grill, but you can also make them in the oven.

Makes: 24 bites
Prep time: 15 minutes
Cook time: 30 minutes
Printable Recipe


  • 12 small red potatoes
  • 4 large eggs
  • 1/3 cup dill pickle, diced
  • 1/4 cup mayonnaise
  • 2 T Dijon mustard
  • 1 T fresh dill chopped
  • Dill sprigs for garnish (optional)

1. Start grill for indirect cooking. Or, preheat oven to 450 F.

2. Slice a thin slice off both ends of potatoes. Slice potatoes in half. Scoop out centers with melon baller. Place scoops in bowl of cold water. Pat potato halves dry with paper towel.

3. Brush potatoes with oil and sprinkle with salt and pepper. Roast 20-25 minutes over indirect heat (or in oven) until soft.

4. Meanwhile, boil eggs and reserved potato pieces until eggs are hardcooked and potatoes are fork tender, 10-12 minutes.

5. Plunge eggs and potato insides into bowl of ice water. Pat dry with paper towels. Transfer to a bowl and chop with fork until chunky.

6. Combine pickles, mayonnaise, Dijon and dill. Stir into egg mixture. Put into potato halves. Serve garnished with dill.

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