Typically summer is when I make potato salad since salads and summer kinda go hand in hand. But, this recipe is scrumptious any time of year. It’s especially handy after Easter when I’m trying to make use of the dozens of eggs we dyed.

Since we always have plenty of fresh eggs, this recipe calls for a few more than an ordinary potato salad. It reminds of a potato salad and egg salad mash up.

INGREDIENTS

• 20 red potatoes
• 1 cup dill pickles, diced
• 7 hard boiled eggs, or steam ’em like I do
• 2 tablespoons yellow or white onion, diced
• 3/4 cup mayonnaise, store bought or homemade
• 2 teaspoons mustard
• 3 tablespoons pickle juice
• 2 teaspoons parsley, minced
• sea salt or kosher salt
• pepper
• paprika

THE POTATOES

Scrub potatoes.

Peel them, if you feel like it. Some days I give them a rough peel, some times I don’t peel them at all.

Slice potatoes in half.

Boil until fork tender. For me, that’s usually right around 22 minutes.

Drain.

Smash the potatoes – ideally with a potato masher. Mine, however, has ran away never to return apparently, so I use a fork. You are not making mashed potatoes, so a rough smashing will do.

If you opted not to peel your potatoes, you might want to pick out some of the larger skin pieces. That’s what I do.

ADDING THE OTHER STUFF

While the potatoes are boiling, I prepare the other ingredients.

I mince parsley, preferably the fresh stuff from our garden.

I dice the onion and pickles. I prefer little pieces, so I dice them fairly fine.

I use an egg slicer to chop the eggs.

When the smashed potatoes are cooled slightly, I stir in the mayo, mustard, pickle juice, salt, pepper and paprika.

Next I fold in the eggs, pickles and onion.

The final step is mixing in the parsley.

This recipe makes about 7.5 cups of smashed potato salad.

ENJOY!

Find a fork and dig in. It’s delicious!

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At this time, our products are only offered locally. Each week we have two meeting locations for pick up.

Ordering
Locally Produced Products

• Using our online shop, place your order by Sunday evening for Tuesday or Wednesday pick up.
• In the notes section on the checkout page, list which day you would like to pick up your product(s).

Meeting Times & Places

Tuesday nights in North Plains, OR at 6pm
Wednesday mornings in Banks, OR at 10am

* More detailed information available when order is placed. This will be sent to the email address submitted with your order.
* summer hours will differ

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• Still picking typical green zucchini and less typical golden zucchini. They’re lookin’ pretty good.
• Pepper in the taco garden.
• Herb Barrel going strong.
• Using up the many eggs we are getting: Breakfast Burrito’s, Egg Muffins, Egg Wraps
• Wee little black copper marans
• Gettin’ the stink eye
• Apples on our tree! Still so excited to see this!

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I love having farm fresh eggs. The taste, the shell color, the lovely ladies who produce them.

However, it took me awhile to figure out how to hard boil them without shredding the white part during the peeling process.

The trick is…

Don’t boil the eggs. Instead, steam them.

WHY IS IT SO DIFFICULT TO PEEL FARM EGGS?

Without getting too scientific, the reason boils down to age. As the egg ages, the white part becomes more acidic. This acidity causes the white part to stick less to the inner membrane of the shell. The older an egg is, the easier it is to peel. Eggs sold in super markets are generally a couple weeks older than eggs fresh from the farm – making store eggs easier to peel… Until now.

COOKING THE EGGS

I use a pasta cooker that has a strainer and lid to cook the eggs.

Cover the bottom of the pot with water, but not enough that the water sneaks through the strainer.

I typically steam 2 dozen at a time. We are a family of 5, 24 eggs get devoured pretty quickly.

All 24 eggs are placed in the strainer. The lid goes on and the burner is set to high.

Once the water starts boiling, I turn the burner to low and set the timer for 22 minutes. We have a propane stove and our elevation is about 1300′. Your stove and elevation may affect your cooking time.

Once the 22 minutes are up, I take the strainer out of the pot and run cold water over the eggs.

That’s it. Super simple, easy to peel farm eggs.

STEAMED EGGS PEEL BEAUTIFULLY

I have tried the method of adding baking soda to the water when I hard boil eggs. This works sometimes, but not often enough.

Steaming works perfectly on nearly every egg.

Now I can use my beautiful eggs for deviled eggs without the embarrassing demolished white.

Of course they are also perfect for eating plain or adding to your favorite recipe.

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