This is a recipe I love to make for my personal chef clients. It harkens back to my childhood when my mom would combine pickles with hard boiled eggs and mayo for a tangy crunchy and satisfying salad.

I’ve said it before that Ferme Reveuse has ruined all other eggs for me! I love that I have a trusted farmer in the region to supply my family with wholesome food! Enjoy this recipe. Below I also include some different flavour additions you can add to customize it to your tastes.

For a lower carb version, swap potatoes for cauliflower florets.

Egg and Potato Salad
Serves 6

2lb red potatoes, about the same size, washed well
6 Ferme Reveuse eggs
10 red radishes, quartered
1/2 cup chopped kosher pickles
3 stalks celery, chopped

Dressing
1/2 cup garlic lemon dressing (or make your own using this recipe)
1/4 cup mayo
2 tbsp pickle brine
1 tsp ground mustard powder
1/2 tsp smoked paprika
1/2 tsp ground black pepper

Chopped chives or green onions for garnish.

Salt for seasoning

Set a large pot of water over high heat with 1 tbsp salt. Bring water to a boil and add potatoes. Depending on how big they are they can take anywhere between 10-30 minutes. Determine if they’re cooked by piercing one potato the whole way through with a paring knife.

Meanwhile, while the potatoes cook, set up a steamer basket and place the eggs on top when the water comes to a boil. Steaming eggs makes them incredibly easy to peel. Steam them on top of a steamer basket for 10 minutes, covered. Fill a medium sized bowl with cold water for when the eggs are finished cooking.

While the potatoes and eggs are cooking, whisk together all of the ingredients of the dressing in a large bowl big enough for the final salad.

When eggs are cooked, carefully place them in the bowl of cold water and set aside to cool.

Drain when they potatoes are cooked and rinse with cold water. Handling each potato with a kitchen towel, peel the potatoes. with a small sharp knife. Throw peels out and cut into 1” cubes. Toss immediately with dressing.

Peel the eggs and chop them into quarters. Add to potatoes with radishes pickles and celery.

Garnish with chives and serve, seasoning with additional salt if desired.

Alternate seasonings:
Instead of mustard powder and smoked paprika you can add in equal amounts of: