Description
Potato Salad with Egg is a classic, comforting side dish that brings creamy, tangy, and fresh flavors together beautifully. Featuring tender Yukon Gold potatoes, protein-packed hard-boiled eggs, crisp celery, and a luscious homemade dressing, this salad is perfect for picnics, barbecues, or as a satisfying everyday meal. It’s simple to make, versatile, and can be customized with your favorite herbs and veggies. Enjoy the perfect blend of textures and bright, fresh flavors in every bite.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes
- 4 large eggs, hard-boiled and chopped
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 stalks celery, diced
- 1/4 cup red onion or green onion, finely chopped
- 1/4 cup dill pickle relish or chopped pickles
- 1 tablespoon vinegar or lemon juice
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley or dill, chopped
Instructions
- Boil potatoes until tender but firm, about 12–15 minutes. Drain and cool completely.
- Hard boil eggs using the off-heat steeping method; peel and chop.
- In a large bowl, mix mayonnaise, mustard, vinegar, salt, and pepper.
- Gently fold in potatoes, eggs, celery, onions, and pickles until evenly coated.
- Sprinkle fresh herbs on top, cover, and refrigerate for at least 30 minutes before serving.
Notes
- Use waxy potatoes to maintain texture.
- Chill the salad to let flavors meld.
- Adjust acidity with vinegar or lemon juice to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg