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Quick Potato Salad

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
3 servings
Lunch
Quick Potato Salad
Ingredients
  • 3 red potatoes
  • 2 eggs
  • 1 1/2 cups creamy salad dressing
Instructions
1
Acquire the necessary ingredients.
2
Heat a small pot of salted water to its boiling point. Introduce potatoes into the pot and cook until they are tender yet retain some firmness, approximately 15 minutes. Drain the water and allow the potatoes to cool down.
3
Place eggs in a saucepan, ensuring they are completely submerged under cold water. Bring the water to its boiling point. Cover the saucepan, remove it from heat source, and let the eggs sit in hot water for 10 to 12 minutes. Remove the eggs from the hot water, and permit them to cool.
4
Carefully remove the eggshells and cut around the egg white; preserve the yolk intact.
5
Dice the egg whites and potatoes. Combine them in a mixing bowl and add salad dressing.
6
Mix potatoes and eggs; sprinkle the crumbled egg yolk on top and serve chilled.