Description
A simple and creamy potato egg salad recipe, perfect for picnics, potlucks, or a quick lunch. This homemade dish features tender potatoes, hard-boiled eggs, and a flavorful dressing.
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 4 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 celery stalk, finely chopped
- Salt and black pepper to taste
Instructions
- Place the diced potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Drain and let cool.
- While the potatoes are cooking, place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
- In a large bowl, combine mayonnaise, Dijon mustard, red onion, celery, and parsley. Mix well.
- Add the cooled potatoes and chopped eggs to the bowl. Gently fold everything together until evenly coated.
- Season with salt and black pepper to taste. Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For best results, let the potatoes cool slightly before mixing to prevent the dressing from becoming soupy.
- The celery is optional, but adds a nice crunch.
- This potato egg salad tastes even better when chilled for a few hours or overnight.
- Feel free to add crispy bacon bits for extra flavor.
- Ensure your mayonnaise is fresh for the best creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 16g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 0mg