Tossed Egg Potato Salad
Yield: 7, 1 cup servings
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
3 Large Braswell Family Farms eggs, hard boiled and chopped
2 lbs. yellow potatoes, peeled (about 5 potatoes)
1 Tbsp. salt (divided)
2 celery stalks, finely chopped (1/2 cup)
1/2 cup red onion, finely chopped
1/4 cup fresh cilantro, finely chopped
1 canned large jalapeño in brine, chopped (reserve brine for dressing)
2 green onions, chopped (reserve the green tops for garnish)
1/2 cup Panela cheese, crumbled, for topping
1 cup Mexican cream (or sour cream)
1 small avocado, chopped (1/2 cup)
1 Tbsp. apple cider vinegar
4 Tbsp. canned jalapeño brine
2 green onions, chopped
2 tsp. salt
Place potatoes with enough water to boil in a large saucepan over medium heat; bring to a boil. Add 1/2 tablespoon salt and boil potatoes until fork tender, about 18-20 minutes. Drain and set aside to cool. When cooled, cut into 3/4-inch cubes.
Make dressing. Combine cream, avocado, vinegar, jalapeño brine, green onions and salt in blender container and blend until smooth.
Place eggs, potato pieces, celery, red onion, cilantro, jalapeño, green onion and the rest of the salt in a large bowl.
Pour dressing over mixture and gently stir, combining ingredients. Refrigerate at least 2 hours before serving. Top with cheese and chopped green onions before serving.