Little Red Potato Salad

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This is great for the classic American picnic or with grilled foods.


  • 1½ to 2 pounds small red potatoes, peeled
  • Salt, to taste
  • 3 large eggs
  • 3


  1. 1. Place the potatoes in a large saucepan with enough cold water to cover by about 2 inches. Bring to a boil, then add a teaspoon or two of salt. Boil gently, uncovered, for 12 minutes. With a large slotted spoon, gently lower the eggs into the water. Cover the pan and simmer steadily until the potatoes are tender when poked with a knife, about 12 minutes longer. The egg