Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
I like egg salad and I like potato salad so I figured why not try to mash them up in one recipe. I took a high-rated potato salad recipe that I found online from A Spicy Perspective and a high rated egg salad recipe from Food Network's Geoffrey Zakarian and combined them with some slight modifications.
It turned out pretty damn good. I will definitely be adding this into the meal rotation. Plus it's a perfect way to use bulk potatoes and eggs.
UPDATE: After making this a few times, I ended up not liking the mayo base so I decided to tweak to use avocado for the creamy dressing instead of mayo which made it much lighter. I've included this tweak below.
Ingredients
- 1.5 pounds Yukon Gold or Russet potatoes (3 medium or 2 large potatoes)
- 6 hard boiled eggs
- Dressing Option 1: 1 cup mayo
- Dressing Option 2: 1/2 cup mayo and 1/2 cup Greek yogurt or light sour cream
- Dressing Option 3: 2 medium avocados mashed with 2 tbsp water and 2 tbsp olive oil
- 1 tbsp mustard (I go with brown but the traditional way is either all yellow or half yellow and half Dijon)
- 1 tsp apple cider vinegar (or 1 tbsp if using avocado)
- 1 tsp lemon juice (or 1 tbsp if using avocado)
- 1/3 cup sweet pickle relish (optional)
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh chopped dill or 1 tsp dried
- 1/8-1/4 tsp cayenne or 1 tsp cayenne hot sauce (optional)
- 1/2 cup diced celery (about 2 ribs)
- 1/3 cup diced onion (go with green onions or soak diced white/red/yellow onion for 2-3 min in water to remove some sharpness)
Directions
- Hard boil the eggs in advance.
- Dice the potatoes into bit size chunks and place in a stock pot with 4 cups of water
- Bring the water to a boil and cook for 10-12 minutes until the potatoes are fork tender (meaning you can poke them with a fork and they slide right off).
- While the potatoes cook, mix the chosen dressing with mustard, apple cider vinegar, lemon juice, relish, salt, cayenne, and pepper in a bowl. Stir until smooth.
- Chop the eggs, celery, onion, and dill.
- Drain the potatoes and spread them out on a cutting board to cool.
- When the potatoes are cool enough to handle, place them in a large bowl. Gently fold in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill.
- Cover the egg and potato salad and refrigerate for at least 4 hours or ideally overnight. This will keep in the fridge for up to one week.
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