Eggs Benedict Potato Salad

5 from 1 vote

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

Cook Time30

Chill Time1

Total Time1 40

Course: Salad, Side Dish

Cuisine: American

Servings: 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.

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