Simple Potato Egg Salad
Perfectly creamy and delightfully simple, this Potato Egg Salad is a classic recipe that brings comfort to any occasion. Featuring tender Yukon gold potatoes and perfectly cooked hard-boiled eggs, this dish is coated in a rich and tangy dressing made with mayonnaise, Dijon mustard, and a splash of white vinegar. Crisp celery and fresh green onions add a satisfying crunch, while a garnish of paprika gives it a pop of color and flavor. Ready in just 30 minutes, this versatile salad is ideal as a side dish for barbecues, picnics, or casual family dinners. Serve it chilled for maximum flavor, and watch it become the star of the table!
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Recipe Information
Ingredients
- 4 medium Yukon gold potatoes
- 4 Large eggs
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon White vinegar
- 1 Celery stalk
- 2 Green onion
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika (for garnish)
Instructions
1. Wash and peel the potatoes. Cut them into bite-sized cubes, about 1-inch in size.
2. Place the potatoes in a medium pot and cover them with water. Add a pinch of salt to the water to enhance flavor.
3. Bring the pot to a boil over medium-high heat, then reduce the heat and simmer for about 10-12 minutes, or until the potatoes are tender when poked with a fork.
4. While the potatoes are cooking, place the eggs in a small pot and cover them with water. Bring to a boil, then turn off the heat and cover the pot. Let the eggs sit in the hot water for 10 minutes to cook fully.
5. Drain the potatoes and allow them to cool to room temperature. Rinse the eggs under cold water, peel them, and chop them into small pieces.
6. Finely chop the celery stalk and green onions.
7. In a large mixing bowl, combine the mayonnaise, Dijon mustard, and white vinegar. Mix well to create the dressing.
8. Add the cooled potatoes, chopped eggs, celery, and green onions to the bowl. Toss gently to coat everything evenly with the dressing.
9. Season with salt and black pepper, adjusting to taste.
10. Transfer the potato egg salad to a serving bowl. Sprinkle with paprika for garnish before serving.
11. Serve immediately or chill in the refrigerator for 1-2 hours for the flavors to meld together.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 2171 mg | 94% | |
| Total Carbohydrate | 172.2 g | 63% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 6.7 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 262 mg | 20% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3836 mg | 82% | |
*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.
