Description
Classic creamy potato salad with egg is a timeless summer side dish that brings comfort and joy to every gathering. This easy-to-make recipe combines tender potatoes, hard-boiled eggs, crunchy celery, and a rich mayonnaise dressing for a delightful snack or accompaniment to your favorite grilled meats. Perfect for barbecues, picnics, or family dinners, this salad will have everyone coming back for seconds.
Ingredients
Scale
- 2 lbs Russet or Yukon Gold potatoes
- 4 large eggs
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 cup diced celery
- 1/2 cup sliced green onions
- Salt and pepper to taste
Instructions
- Wash and chop the potatoes into even-sized cubes.
- Boil the potatoes in salted water for 10-15 minutes until tender. Drain and let cool.
- In another pot, hard-boil the eggs by covering them with cold water, bringing to a boil, then letting sit covered for 12-14 minutes before transferring to an ice bath.
- In a large bowl, mix mayonnaise and mustard; season with salt and pepper.
- Once cooled, combine the potatoes, diced celery, sliced green onions, and chopped eggs in the bowl. Gently fold together.
- Chill for at least one hour before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 186mg