Cheerleader’s Tossed Egg Potato Salad

  • Cook Time

  • 1 Star2 Stars3 Stars4 Stars5 Stars

    Average Rating

  • Ingredients
    For Salad
    3 large EGGS, hard-boiled and chopped
    2 lbs. yellow potatoes, peeled (about 5 potatoes)
    1 Tbsp. salt (divided)
    2 celery stalks, finely chopped (1/2 cup)
    1/2 cup red onion, finely chopped
    1/4 cup fresh cilantro, finely chopped
    1 canned large jalapeño in brine, chopped (reserve brine for dressing)
    2 green onions, chopped (reserve the green tops for garnish)
    1/2 cup Panela cheese, crumbled, for topping
    For Dressing
    1 cup Mexican cream (or sour cream)
    1 small avocado, chopped (1/2 cup)
    1 Tbsp. apple cider vinegar
    4 Tbsp. canned jalapeño brine
    2 green onions, chopped
    2 tsp. salt

    Yields: 7 cups

  • Nutritional Information

    Per serving: 1/7 of recipe

    Calories: 321

    Total fat: 20 g
    Saturated fat: 11 g
    Polyunsaturated fat: .9 g
    Monounsaturated fat: 3.4 g

    Cholesterol: 134 mg
    Sodium: 1370 mg
    Carbohydrates: 28 g
    Fiber: 4 g
    Sugar: 2 g
    Protein: 8 g
    Vitamin A: 319 mcg
    Vitamin D: .5 mcg
    Folate: 33 mcg
    Choline: 68 mg
    Calcium: 206 mg
    Iron: 2 mg
    Potassium: 178 mg

    This recipe is an excellent source of vitamin A and a good source of protein and choline.


  1. PLACE potatoes with enough water to boil in a large saucepan over medium heat; bring to a BOIL. ADD 1/2 tablespoon salt and BOIL potatoes until fork tender, about 18-20 minutes. DRAIN and set aside to cool. When cooled, CUT into 3/4-inch cubes.

  2. MAKE dressing. COMBINE cream, avocado, vinegar, jalapeño brine, green onions and salt in blender container and BLEND until smooth.

  3. PLACE eggs, potato pieces, celery, red onion, cilantro, jalapeño, green onion and the rest of the salt in a large bowl.

  4. POUR dressing over mixture and gently STIR, combining ingredients. REFRIGERATE at least 2 hours before serving. TOP with cheese and chopped green onions before serving.

Insider Info

For a quick dinner entree, add in chopped chicken from a rotisserie chicken.

Add roasted corn and chopped red pepper for a colorful Mexican twist.