This Eggs Benedict Potato Salad is the kind of recipe that makes people do a double-take when you describe it, and then immediately ask for seconds after they taste it. It takes all the beloved components of the classic brunch dish and reimagines them as a hearty, make-ahead salad that works just as beautifully at a cookout as it does at a brunch table.
The homemade blender hollandaise comes together in under a minute, making it far less intimidating than the stovetop version, and it coats every chunk of potato in that signature buttery, lemony richness. The English muffin croutons added right before serving keep their satisfying crunch, giving you that textural contrast you didn’t know a potato salad could deliver.
Helpful Tips
- Use the blender for foolproof hollandaise: Adding the melted butter in a slow, steady stream while the blender is running is the key to a thick, smooth sauce that won’t break. Rushing this step is the most common reason hollandaise turns out thin, so take your time with it.
- Let the potatoes cool before dressing: Tossing hot potatoes in hollandaise will cause the sauce to separate and turn greasy. Give them a full 15 minutes to cool so they stay warm but no longer steaming before you fold everything together.
- Save the croutons for the very end: English muffin croutons will soften quickly once they hit the dressing, so add them just before you set the bowl out. This keeps every bite delivering that satisfying, toasty crunch.
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Eggs Benedict Potato Salad
Ingredients
For the potato salad:
- 1 1/2 pounds Yukon Gold potatoes cut into 1-inch chunks
- 1 tablespoon fresh dill chopped
- 4 hard-boiled eggs peeled and chopped
- 6 ounces thick-cut Canadian bacon or ham chopped
- 2 English muffins chopped into cubes.
- 1 tablespoon olive oil
- Salt and black pepper for seasoning
- fresh dill and chopped green onions for garnish
For the hollandaise sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon Dijon mustard
- 1 dash hot pepper sauce e.g. Tabasco™
- 1/2 cup butter melted
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Season the water with salt and bring to a boil. Reduce to a simmer and cook for 10-12 minutes, or until the potatoes are fork tender.
- Drain the potatoes and let them cool for about 15 minutes until warm but not hot.
- Preheat the oven to 400°F(200°C). Spread the English muffin cubes onto a baking sheet, drizzle with olive oil, season with salt and pepper, and bake for 15 minutes or so, until they reach your desired crispiness. Alternatively, air fry them at 400°F for about 7 minutes.
- Combine egg yolks, lemon juice, mustard, and hot pepper sauce in the container of a blender. Cover and blend for about 5 seconds, then with the blender still on, slowly pour in the melted butter in a steady stream until the sauce is thick and smooth, about 15 to 30 seconds.
- Transfer the cooled potatoes to a large bowl. Add the chopped eggs and Canadian bacon.
- Pour on the hollandaise sauce and fold to combine. Taste and season with salt and pepper to your liking.
- Cover and refrigerate for at least 1 hour before serving.
- Just before serving, top with the English muffin croutons, fresh dill, and green onions, if desired.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.