Description
Potato Salad with Egg is a creamy, tangy, and satisfying side dish that pairs perfectly with grilled meats, barbecue, or as a standalone light meal. Featuring tender boiled potatoes, chopped hard-boiled eggs, crunchy celery, and a balanced dressing of mayo, mustard, and vinegar, it’s a nostalgic classic with room for your personal touch. The salad is easy to prepare, makes ahead well, and improves with resting time, making it ideal for gatherings or simple family dinners.
Ingredients
2 pounds Yukon Gold or red potatoes, cut into 1–1.5 inch chunks
4 large eggs, hard-boiled and peeled
3/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon white or apple cider vinegar
2 celery stalks, finely chopped
1/4 cup red onion or shallots, finely diced
Salt, to taste
Freshly ground black pepper, to taste
Paprika, for garnish
Fresh chives or parsley, chopped for garnish
Instructions
- Place potatoes in salted cold water and bring to a boil. Simmer until tender, 12–15 minutes. Drain and cool slightly.
- Boil eggs for 10–12 minutes, then transfer to an ice bath. Peel and chop roughly.
- Whisk mayonnaise, mustard, vinegar, salt, and pepper in a bowl.
- While potatoes are warm, season lightly with salt and a splash of vinegar.
- Combine potatoes, celery, onion, and chopped eggs in a large bowl. Pour dressing over and gently fold to combine.
- Refrigerate at least 1 hour before serving. Garnish with sliced eggs, paprika, and chives.
Notes
For lighter salad, replace half the mayo with Greek yogurt.
Use yellow mustard for a milder, classic flavor.
Soak onions in cold water 10 minutes to mellow sharpness.
Chill for several hours or overnight for best flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling, mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220