Potato salad with soft boiled eggs

By Chuck Hughes
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  • 5 Soft boiled eggs, cut in half
  • 2 tablespoons Chuck’s White Balsamic Vinegar
  • 2 tablespoons Chuck’s Red Pepper Spread
  • 1/4 cup chopped flat leaf parsley leaves
  • 1/4 cup chopped celery
  • 3 gherkin pickles, chopped
  • 1 medium red onion, thinly sliced, grilled
  • Salt and freshly ground black pepper
  • 16 new potatoes, about 3 to 4 pounds, boiled, drained and sliced 1/2-inch thick
  • 4 tablespoons Chuck’s Olive Oil


  1. Take the thin slices of onion and lay them on the grill when they get nice grill marks remove and set aside.  
  2. In a small bowl whisk together the olive oil, white balsamic vinegar and red pepper spread.
  3. In a large bowl combine the halved potatoes, chopped pickles and chopped celery.
  4. Season with salt and pepper.
  5. Pour over the salad dressing and toss the salad adding in the chopped parsley leaves. 
  6. Finally, add the halved soft-boiled eggs and gently toss.

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