Eggs and potatoes are a staple during Passover for most people, like our super popular Spinach Potato Nests. So for us, coming up with new ways to prepare both of these ingredients is a must. Especially after days of preparing and eating heavy meals.
Our twist on traditional potato salad combines zesty pickles with a touch of heat from the horseradish, to make a hearty yet refreshing dish. By adding a warm poached egg, this salad makes a great, complete meal that can be served for lunch or as a light dinner.
Potato Salad With Poached Egg
2 lbs Yukon gold potatoes, thoroughly washed
1/4 cup Gherkins or cornichon pickles, chopped
2 Tbsp finely chopped red onion
1 cup shredded carrots
3 Tbsp mayonnaise
3 Tbsp apple cider vinegar
2 tsp prepared white horseradish
1/2 tsp salt
1/8 tsp ground black pepper
For the poached eggs:
2 Tbsp apple cider vinegar
Sumac (to taste, optional)
Salt (to taste)
Place potatoes in a medium pot and cover with water (about 2 inches above the potatoes). Bring to a boil and cook for 30 -35 minutes or until tender.
Once they’re cooked, drain the potatoes and let them cool until they’re cold enough to handle. Peel and cut them in bite size pieces and transfer to a large bowl. Add carrots, onions and pickles.
To prepare the dressing, whisk together mayonnaise, horseradish, vinegar, salt and pepper until well combined. Add to the potatoes and toss well. Refrigerate until ready to serve.
Right before serving, divide salad into 4 bowls and prepare the poached eggs. Bring water to a boil in a large, deep skillet. Add vinegar and reduce heat to simmer.
Crack eggs in separate bowls. Using a spoon, swirl the water around in clockwise direction. While the water is spinning, very gently drop the eggs and let them poach for 3 minutes.
Very carefully remove the eggs from the water using a slotted spoon and place them over each salad bowl. Season with sumac and salt to taste.