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Eggs benedict potato salad
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Eggs Benedict Potato Salad

This Eggs Benedict Potato Salad 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.
Prep Time10 minutes
Cook Time30 minutes
Chill Time1 hour
Total Time1 hour 40 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 8 Servings
Calories: 311kcal
Author: Angela Morris

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

Calories: 311kcal | Carbohydrates: 22g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 207mg | Sodium: 391mg | Potassium: 495mg | Fiber: 2g | Sugar: 1g | Vitamin A: 588IU | Vitamin C: 18mg | Calcium: 44mg | Iron: 1mg