Description
A creamy and delicious potato salad with hard-boiled eggs, perfect for picnics and barbecues.
Ingredients
Scale
- 2 pounds of potatoes (Yukon Gold or red potatoes recommended)
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and let cool.
- In a separate pot, place the eggs and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes, then cool in ice water and peel.
- In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix well.
- Cut the cooled potatoes into bite-sized pieces and add them to the bowl with the dressing.
- Chop the hard-boiled eggs and add them to the salad along with the diced celery, red onion, and parsley. Gently fold everything together until well combined.
- Taste and adjust seasoning if necessary. Chill in the refrigerator for at least one hour before serving.
Notes
- For added flavor, consider adding diced pickles or relish to the salad.
- You can substitute Greek yogurt for half of the mayonnaise for a lighter version.
- This potato salad can be made a day ahead to let the flavors meld.
- Prep Time: 20
- Cook Time: 20
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 6
- Cholesterol: 70
Keywords: potato salad with egg, classic potato salad, creamy potato salad, picnic potato salad, easy potato salad recipe