Classic Egg Potato Salad (Creamy Homemade Potato Salad with Eggs)

DESCRIPTION

This Classic Egg Potato Salad is rich, creamy, and packed with comforting flavor. Tender potatoes, chopped hard-boiled eggs, celery, onion, and a tangy dressing combine to create the perfect side dish for cookouts, picnics, family gatherings, or holiday meals.

Simple ingredients and classic flavors make this recipe one you'll return to again and again.

EQUIPMENT

Large stockpot

Colander

Large mixing bowl

Medium mixing bowl

Cutting board

Chef's knife

Wooden spoon

Measuring cups

Measuring spoons

INGREDIENTS

2 pounds Yukon Gold potatoes, peeled and diced

6 hard-boiled eggs, chopped

½ cup mayonnaise

2 tbsps Dijon mustard

2 tbsps sweet pickle relish

½ cup celery, finely diced

¼ cup red onion, finely diced

1 tbsp apple cider vinegar

1 tsp kosher salt

½ tsp black pepper

1 tbsp chopped fresh parsley

Paprika, for garnish

INSTRUCTIONS

1. Bring a large pot of salted water to a boil.
2. Add the potatoes and cook until fork tender, about 12 to 15 minutes.
3. Drain and allow the potatoes to cool slightly.
4. In a large bowl, combine the mayonnaise, Dijon mustard, pickle relish, vinegar, salt, and pepper.
5. Fold in the potatoes.
6. Add the chopped eggs, celery, onion, and parsley.
7. Stir gently until evenly coated.
8. Cover and refrigerate for at least 1 hour before serving.
9. Sprinkle with paprika just before serving.

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Tiffany

CLASSIC EGG POTATO SALAD (Creamy Homemade Potato Salad with Eggs)

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This Classic Egg Potato Salad is rich, creamy, and packed with comforting flavor. Tender potatoes, chopped hard-boiled eggs, celery, onion, and a tangy dressing combine to create the perfect side dish for cookouts, picnics, family gatherings, or holiday meals. Simple ingredients and classic flavors make this recipe one you'll return to again and again.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 252

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 pounds Yukon Gold potatoes peeled and diced
• 6 hard-boiled eggs chopped
• ½ cup mayonnaise
• 2 tbsps Dijon mustard
• 2 tbsps sweet pickle relish
• ½ cup celery finely diced
• ¼ cup red onion finely diced
• 1 tbsp apple cider vinegar
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp chopped fresh parsley
• Paprika for garnish

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Equipment

• Large stockpot
• Colander
• Large Mixing Bowl
• Medium mixing bowl
• Cutting Board
• Chef’s Knife
• Wooden Spoon
• Measuring cups
• Measuring Spoons

Method

 

1. Bring a large pot of salted water to a boil.
2. Add the potatoes and cook until fork tender, about 12 to 15 minutes.
3. Drain and allow the potatoes to cool slightly.
4. In a large bowl, combine the mayonnaise, Dijon mustard, pickle relish, vinegar, salt, and pepper.
5. Fold in the potatoes.
6. Add the chopped eggs, celery, onion, and parsley.
7. Stir gently until evenly coated.
8. Cover and refrigerate for at least 1 hour before serving.
9. Sprinkle with paprika just before serving.

Nutrition

Calories: 252kcalCarbohydrates: 23gProtein: 7gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 146mgSodium: 510mgPotassium: 564mgFiber: 3gSugar: 3gVitamin A: 326IUVitamin C: 24mgCalcium: 41mgIron: 2mg

Notes

Yukon Gold potatoes hold their shape well while remaining creamy.
This salad tastes even better after chilling overnight.

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RECIPE NOTES

Yukon Gold potatoes hold their shape well while remaining creamy.

This salad tastes even better after chilling overnight.

NUTRITION INFORMATION (Per Serving)

Calories: 285

Protein: 8 g

Carbohydrates: 24 g

Fat: 18 g

Saturated Fat: 3 g

Cholesterol: 150 mg

Sodium: 360 mg

Fiber: 2 g

Sugar: 3 g