Potato Salad with Egg Recipe
This classic Potato Salad with Egg is creamy, tangy, and packed with hearty texture from tender potatoes and savory eggs. It’s the perfect side dish for picnics, barbecues, or any comforting meal.
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Servings: 8
Calories: 320kcal
Ingredients
- 2 pounds yellow potatoes peeled and cut into 1-inch cubes
- 8 hard-boiled eggs
- 1 rib celery finely chopped
- 2 tablespoons minced sweet onion or thinly sliced green onions
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard or 2 teaspoons yellow mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon seasoned salt
- Black pepper to taste
- Paprika for garnish
Instructions
- Place the diced potatoes in a large pot and cover them with cold water. Bring to a boil over high heat, then cook until the potatoes are just fork-tender—soft but not falling apart. Drain the water and allow the potatoes to cool to room temperature.
- Meanwhile, in a small mixing bowl, whisk together the mayonnaise, mustard, seasoned salt, vinegar, and a few cracks of black pepper. This forms the creamy, tangy dressing.
- Take three of the hard-boiled eggs and cut them in half. Remove the yolks and mash them with a fork until smooth and crumbly. Stir the mashed yolks into the prepared dressing to enrich the texture and flavor. Chop the remaining egg whites and the five whole hard-boiled eggs into small pieces.
- In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, and minced onion. Pour the dressing over the top and gently fold the mixture together until well-coated and cohesive. Taste and adjust with extra salt or black pepper if needed.
- Transfer the salad to a serving dish, sprinkle generously with paprika for color and added flavor, and serve chilled or at room temperature.
Nutrition
Calories: 320kcal