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Creamy Potato & Egg Salad

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40min

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6 servings

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This classic Potato & Egg Salad is a perfect combination of tender potatoes, hard-boiled eggs, and crisp celery, all tossed in a creamy, tangy dressing. It's a satisfying and flavorful dish that's easy to make and perfect for picnics, potlucks, or as a side dish for any meal. The rich flavors and textures will make this a crowd-pleasing favorite.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
1 g
Allergen Content

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Eggs

Ingredients

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Steps

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1
Boil the potatoes

Place whole potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until tender when pierced with a fork, about 15-20 minutes depending on size. Drain and let cool.

2
Hard-boil the eggs

Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 10 minutes. Drain and run under cold water until cool enough to handle.

3
Chop the vegetables

Once potatoes are cool, peel (if desired) and cut into 3/4-inch cubes. Peel and chop the hard-boiled eggs. Finely chop the celery and red onion. Add to a large bowl.

4
Make the dressing

In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper and paprika until smooth.

5
Assemble the salad

Add dressing to the bowl with potatoes, eggs and vegetables. Toss gently until well coated. Taste and adjust seasoning if needed.

6
Chill and serve

Cover and refrigerate potato salad for at least 30 minutes to allow flavors to meld. Serve chilled. Can be made ahead and refrigerated in an airtight container for up to 3 days.

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