FitFitBanner Images

Recipes Recipes

Everyone’s Favorite Spicy Egg & Potato Salad

Share on Tumblr

Recipe By Chef Jim Coleman

It’s two (click) two salads in one! To cut the fat, mix the mayo half and half with yogurt and eliminate two egg yolks.


  • 2 cups medium diced (scrubbed or peeled) new potatoes, approximately 1/3 pound
  • 8 large eggs — fully cooked according to Chef’s Choice directions
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 3 tablespoons finely chopped shallot
  • 1 large jalapeño chile pepper (or favorite “hot-pepper”) finely minced
  • 1 tablespoon green onions finely chopped
  • 2 teaspoons rice wine vinegar
  • ¼ teaspoon kosher salt, or to taste
  • ¼ teaspoon each of white, black and red pepper, or to taste


For Potatoes:

    1. In a large saucepan, over high heat, bring enough salted water to cover the potatoes when added to a boil. Add potatoes and reduce the heat, simmering 10-15 minutes (maybe more or less depending on the size you cut the potatoes) or until tender. Drain the potatoes and let cool to room temperature.

Make the egg salad:

    2. Peel the eggs and coarsely chop them to approximately the same size as the potatoes.
    3. In a medium to large mixing bowl, whisk together the mayonnaise, Dijon mustard, shallots, hot pepper, rice wine vinegar, salt and trio of pepper. Refrigerate 3 to 4 hours (longer is fine as well) to allow the flavors to “infuse.”
    4. An hour before you are ready to serve, remove from the refrigerator and gently fold in the eggs, potatoes and green onions, lightly mixing until well combined.
Photo by Flicker user jypsygen / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

Comments are closed.

Photo by Flicker user mollycakes / CC BY-NC 2.0

Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

December 2014
« Jun    

Got a question for Fit? Want to submit your own "fit and fresh" recipe? Have a good story idea for us?

Contact us at

Get Healthy Philly is part of the Communities Putting Prevention to Work Initiative, a federal effort to: prevent and delay chronic disease, reduce risk factors, promote wellness in children and adults, and provide positive sustainable health change in our communities.

Food Fit Philly is part of Get Healthy Philly, a program that works to reduce and prevent obesity and related chronic diseases (like heart disease and diabetes) by increasing access to healthy foods that people can afford.

Your body needs help when it's time to quit. SmokeFree Philly is a program of the Philadelphia Department of Public Health that offers support and tools to help smokers quit. The goal of SmokeFree Philly is to: help people to quit smoking, stop people from starting to use tobacco, and reduce heart disease, cancer and other illnesses caused by smoking.