Potato and Egg Salad for the Lazy
Perfect for busy days or last-minute gatherings, this quick and comforting "Potato and Egg Salad for the Lazy" combines simple ingredients and minimal effort for maximum flavor. Tender, fork-tender potatoes and rich, creamy boiled eggs form the heart of this dish, tossed together with a tangy blend of mayonnaise and Dijon mustard for a zesty kick. With just 10 minutes of prep time, this crowd-pleasing recipe is topped off with the mild crunch of fresh green onions and optional paprika or parsley for a pop of color. Serve it as a refreshing side dish or a light main, and let the easy prep and classic flavors speak for themselves! Keywords: easy potato salad, egg salad recipe, quick side dish, mayonnaise dressing.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 3 large Eggs
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions
- 1 pinch Optional: Paprika or parsley for garnish
Instructions
Wash the potatoes and place them in a pot of cold, salted water. Bring the water to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, place the eggs in a smaller saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat to a simmer and cook the eggs for 10 minutes.
After cooking, drain the potatoes and eggs. Let them cool slightly for easier handling. You can place the eggs in cold water to speed up the cooling process.
Peel the potatoes (optional, if you prefer them skin-on) and cut them into bite-sized cubes. Peel the boiled eggs and roughly chop them.
Add the potato cubes and chopped eggs to a large mixing bowl.
In a small bowl, mix the mayonnaise, Dijon mustard, salt, and black pepper until smooth.
Thinly slice the green onions and add them to the mixing bowl with the potatoes and eggs. Gently fold in the mayonnaise mixture until everything is evenly coated.
Taste and adjust the seasoning if needed. If desired, sprinkle a pinch of paprika or chopped parsley on top for garnish.
Serve immediately or refrigerate the salad for at least 30 minutes for the flavors to meld together. Enjoy!
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 1733 mg | 75% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 10.7 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 228 mg | 18% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4579 mg | 97% | |
*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.
