Description
Creamy Potato Salad with Egg is a quintessential dish that combines tender potatoes, hard-boiled eggs, and a rich dressing for a refreshing side perfect for any gathering. With its creamy texture and vibrant crunch from fresh vegetables, this salad is a must-have for summer picnics, barbecues, or as a comforting addition to weeknight dinners. This easy-to-follow recipe guarantees delicious results that will have everyone coming back for seconds.
Ingredients
Scale
- 2 pounds russet or Yukon gold potatoes
- 4 large hard-boiled eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup diced celery
- ½ cup chopped red onion
- Salt and pepper to taste
Instructions
- 1. Boil the Potatoes: Wash potatoes, cut into chunks, and boil in salted water until fork-tender (15-20 minutes). Drain and cool.
- 2. Hard-Boil the Eggs: Place eggs in cold water, bring to a boil, cover, remove from heat, and let sit for 12 minutes. Transfer to an ice bath.
- 3. Chop Vegetables: Dice celery and onion while potatoes cool.
- 4. Make Dressing: In a bowl, mix mayonnaise, mustard, salt, and pepper until smooth.
- 5. Combine Ingredients: Add cooled potatoes, diced celery, onion, and chopped eggs into the dressing mixture. Fold gently without mashing potatoes.
- 6. Chill: Cover and refrigerate for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 186mg
Keywords: For added flavor variations, consider mixing in diced pickles or crispy bacon bits. Fresh herbs like dill or parsley can also elevate the taste profile of your salad.