Description
Classic Potato Salad With Eggs is a timeless side dish featuring tender potatoes, hard-boiled eggs, crunchy celery, and a creamy, tangy mayo-mustard dressing. It’s perfect for picnics, potlucks, and family dinners.
Ingredients
6 medium Yukon Gold or Russet potatoes
4 large eggs
¾ cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons white vinegar
1 teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
½ cup celery, finely diced
¼ cup red onion, finely diced
2 tablespoons fresh parsley, chopped (optional)
Paprika, for garnish
Instructions
- Peel and cube the potatoes. Place in a pot of cold, salted water. Bring to a boil and cook for 10–12 minutes until fork-tender. Drain and let cool slightly.
- Place eggs in a saucepan, cover with water, and bring to a boil. Cover, remove from heat, and let sit for 10–12 minutes. Drain, cool in cold water, peel, and chop.
- In a large bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, and pepper.
- Gently fold in the cooled potatoes, chopped eggs, celery, red onion, and parsley (if using).
- Chill for at least 1 hour before serving. Sprinkle with paprika before serving.
Notes
- Add dill or sweet pickle relish for extra tang.
- Swap in Greek yogurt for half the mayo for a lighter version.
- Try crispy fried onions or chives for added crunch and flavor.
- Add a dash of pickle juice for a Southern-style twist.
- Ensure potatoes are drained and cooled well to avoid watery salad.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
