Description
Classic creamy potato salad with egg is a nostalgic favorite that perfectly balances creamy textures with zesty flavors. This crowd-pleaser features tender potatoes tossed with rich hard-boiled eggs, crisp celery, and a tangy dressing. Ideal for summer barbecues, family picnics, or potlucks, this easy-to-make salad is sure to delight your guests and bring smiles with every bite.
Ingredients
Scale
- 2 lbs waxy potatoes (like red or Yukon gold)
- 4 large eggs
- 1 cup mayonnaise (full-fat recommended)
- 2 tbsp yellow mustard (or Dijon)
- ½ cup finely chopped celery
- ½ cup finely chopped onion (sweet or red)
- Salt and pepper to taste
Instructions
- Peel and cube the potatoes. Cook in salted boiling water for 10-15 minutes until fork-tender. Drain and let cool.
- Place eggs in a pot covered with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes before transferring to ice water.
- In a bowl, combine mayonnaise, mustard, salt, and pepper.
- Once cooled, chop the eggs and mix them with potatoes, celery, onion, and dressing until well-coated.
- Cover tightly and refrigerate for at least one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 570mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 215mg