Potato Egg Salad
Creamy, tangy, and irresistibly hearty, this Potato Egg Salad is the perfect side dish for any occasion! Featuring tender Yukon Gold potatoes, perfectly boiled eggs, and a flavorful dressing made with mayonnaise, Dijon mustard, and a splash of apple cider vinegar, this classic recipe is elevated with the crunch of finely diced celery and red onion, plus the fresh brightness of parsley. Ready in under an hour and ideal for BBQs, potlucks, or weeknight meals, this salad is a make-ahead marvel with its ability to taste even better after chilling. Garnished with a dash of paprika for color and flavor, this dish is a perfectly balanced combination of creamy comfort and vibrant texture. Whether served cold or at room temperature, this crowd-pleaser is sure to become a go-to recipe for entertaining or everyday meals.
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 4 pieces Large eggs
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 pieces Celery stalks, finely diced
- 0.5 small Red onion, finely diced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pinch Paprika (optional, for garnish)
Instructions
Wash, peel, and chop the potatoes into bite-sized cubes.
Place the potatoes in a large pot and fill with water until they are fully submerged. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for 12-15 minutes, or until they are fork-tender but not falling apart.
While the potatoes are cooking, place the eggs in a small pot and cover them with cold water.
Bring the water with the eggs to a boil. Once boiling, remove the pot from the heat, cover it, and let the eggs sit for 10 minutes.
Drain the potatoes and allow them to cool slightly in a colander.
Drain the eggs and transfer them to a bowl of ice water. Once cooled, peel the eggs and roughly chop them.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir until smooth and well incorporated.
Add the cooked potatoes, chopped eggs, celery, red onion, and parsley to the bowl of dressing. Gently fold the mixture until everything is evenly coated.
Taste and adjust seasoning as needed, adding more salt or black pepper to your preference.
Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Before serving, sprinkle a pinch of paprika over the salad for garnish, if desired.
Serve cold or at room temperature. Enjoy!
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.9 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 746 mg | 16% | |
*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.
