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Egg Potato Salad


  • pepper flakes as much as
  • 2 green onions thinly sliced
  • 5 eggs hard boiled
  • aluminum foil
  • 8 medium potato washed, pat dry
  • Hungarian Vegeta seasoning
  • Horseradish Dijon mustard
  • 3 tbsp sour cream


  • Bake potato at 400 F for an hour or so (or until potato tender) Take out from the oven, halved, scoop out the potato meat and place in a bowl.
  • Peel hard boiled eggs from skin, place in a bowl along with the baked potato. Mash well.
  • Add in squirts of mustard (as desire), 1/2 tbsp of seasoning, pepper flakes and sour cream. Mix well
  • Add in green onions, mix well, and spoon mixture to each potato pockets (skins), as shown in the picture