Potato N Egg Salad
Creamy, zesty, and packed with satisfying flavors, this Potato N Egg Salad is a crowd-pleasing dish perfect for picnics, barbecues, or a comforting side for any meal. Featuring tender chunks of potatoes, perfectly hard-boiled eggs, and the crisp textures of finely chopped celery, dill pickles, and red onion, this salad is brought together with a tangy dressing made of mayonnaise and yellow mustard. Fresh parsley adds a vibrant touch, while a hint of paprika (optional) offers a subtle smoky flair. Easy to prepare in just over half an hour, this classic potato salad recipe combines hearty ingredients with a lively medley of flavors that only gets better after chilling. Serve it cold for the ultimate refreshing bite, ideal for warm-weather gatherings or weekday lunches!
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Recipe Information
Ingredients
- 4 medium potatoes
- 4 large eggs
- 0.5 cup mayonnaise
- 1 tablespoon yellow mustard
- 0.25 cup dill pickles, finely chopped
- 0.25 cup celery, finely chopped
- 2 tablespoons red onion, finely diced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional, for garnish)
Instructions
Peel the potatoes and cut them into 1-inch chunks. Place them in a large pot, cover with cold water, and salt the water lightly.
Bring the pot to a boil over medium-high heat and cook the potatoes for 12-15 minutes, or until they are fork-tender. Do not overcook, to prevent them from becoming mushy.
While the potatoes are cooking, place the eggs in a separate pot and cover them with cold water. Bring the pot to a boil, then cover and remove it from the heat. Let the eggs sit for 10 minutes for hard-boiled eggs.
Once the eggs are ready, drain and transfer them to a bowl of ice water to cool. Peel and chop the eggs into bite-sized pieces.
Drain the cooked potatoes and allow them to cool slightly. Transfer them to a large mixing bowl.
In a small bowl, whisk together the mayonnaise, yellow mustard, salt, and black pepper to create the dressing.
Add the chopped eggs, pickles, celery, red onion, and parsley to the potatoes, then drizzle the dressing over the mixture.
Gently toss everything together until well combined, being careful not to break the potatoes too much.
Taste for seasoning and adjust with more salt or pepper, if needed.
Cover and chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld together.
Before serving, sprinkle with a pinch of paprika for a pop of color (optional). Serve cold and enjoy!
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 3760 mg | 163% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 12.2 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 285 mg | 22% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4839 mg | 103% | |
*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.
