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Eggs benedict potato salad

Eggs Benedict Potato Salad

This Eggs Benedict Potato Salad is the brunch showstopper you did not know you needed. It takes every iconic element of the classic dish and transforms them into a crowd-feeding potato salad that works just as beautifully on a brunch buffet as it does at a backyard cookout.
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Prep Time 10 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 40 minutes
Course Salad, Side Dish
Cuisine American
Servings 8 Servings
Calories 311 kcal

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 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: 311kcalCarbohydrates: 22gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 207mgSodium: 394mgPotassium: 495mgFiber: 2gSugar: 1gVitamin A: 588IUVitamin C: 18mgCalcium: 44mgIron: 1mg
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