Easter Potato Salad
Celebrate the flavors of spring with this colorful and creamy Easter Potato Salad, a must-have dish for your holiday table! Made with tender baby red potatoes, crunchy carrots and celery, and tangy Dijon mustard dressing, this recipe is a perfect balance of textures and flavors. Chopped hard-boiled eggs add a classic touch, while fresh dill elevates the dish with a burst of herby freshness. The combination of mayonnaise and sour cream creates an irresistibly rich and velvety base, ensuring every bite is packed with flavor. Ready in just 40 minutes, this salad is ideal for Easter brunches, picnics, or potlucks. Serve it chilled with a sprinkle of green onions for a vibrant garnish that makes this dish as festive as it is delicious!
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Recipe Information
Ingredients
- 2 pounds baby red potatoes
- 1 cup carrots, diced
- 1 cup celery, diced
- 0.5 cup red onion, finely chopped
- 3 large hard-boiled eggs, chopped
- 0.75 cup mayonnaise
- 0.25 cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh dill, chopped
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 stalks green onions, sliced (optional garnish)
Instructions
Wash the baby red potatoes thoroughly. Leave the skins on for extra texture and flavor. Cut the potatoes into bite-sized pieces.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water. Bring the pot to a boil over medium-high heat, then reduce the heat to medium and simmer for about 12-15 minutes, or until the potatoes are fork-tender. Do not overcook to avoid mushiness.
Drain the potatoes and spread them out on a baking sheet or large plate to cool to room temperature.
While the potatoes are cooling, prepare the vegetables. Dice the carrots, celery, and red onion. Chop the hard-boiled eggs into small pieces.
In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, fresh dill, remaining 0.5 teaspoon of salt, and black pepper to make the dressing.
Once the potatoes have cooled, transfer them to the mixing bowl with the dressing. Add the diced carrots, celery, red onion, and chopped eggs. Gently fold all the ingredients together using a rubber spatula to avoid breaking the potatoes.
Taste the salad and adjust seasoning as needed. Place the bowl in the refrigerator to chill for at least 1 hour to allow the flavors to meld.
Before serving, garnish the salad with sliced green onions and additional chopped dill, if desired.
Serve chilled and enjoy your Easter Potato Salad!
Nutrition Facts
Calories |
2465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.6 g | 207% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 4872 mg | 212% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 36.7 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 417 mg | 32% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 5510 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
