Emily’s mix & match egg & potato salad

As with all my recipes, adjust to what you have on hand and to your personal taste.  Makes 6-10 servings.


5-6 hardboiled eggs

2-3 lbs potatoes, I used fingerlings of varying colors, red, yellow and purple, boiled until able to pierce easily with a fork

1/2 cup light mayo

2 tbs honey dijon mustard

1 small bunch celery, including leaves – about 5 stalks

1 avocado

2 large kale leaves

1 carrot, shredded

1 small onion, or 1/2 large onion – I used a yellow onion, but I think red would be better here

3-4 tbs fresh dill

1 large dill pickle

2-3 tbs pickle juice

2 tsp salt

1 tsp black pepper

1 tsp hot sauce

1 tbs dried or fresh parsley


Chop all ingredients into bite sized pieces.  Chop onions, pickles and herbs more finely. Mix all together.  Add wet ingredients.  Add seasonings.  Mix more.  Refrigerate.

Serve on whole wheat toast, or my favorite – german schwartzbrot bread, thinly sliced multi grain or rye bread, toasted (see here for an example on Amazon )

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One thought on “Emily’s mix & match egg & potato salad

  1. rindy says:

    That’s sounds great…maybe be better for summer


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