Description
Homemade potato salad with eggs combines creamy potatoes, chopped hard-boiled eggs, and tangy dressing for a classic summer side dish. Crisp herbs and crunchy celery make this simple recipe perfect for picnics and backyard gatherings you’ll want to enjoy again and again.
Ingredients
Scale
Main Ingredients:
- 6 medium potatoes, peeled and diced
- 4 large eggs
- 1 cup mayonnaise
Seasoning and Flavor Enhancers:
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Vegetables and Garnish:
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- Paprika for garnish (optional)
Instructions
- Immerse whole potatoes in generously salted water, cooking at medium-high heat for 10-15 minutes until easily pierced with a fork.
- Simultaneously, submerge eggs in a separate saucepan filled with water, bringing to a rolling boil, then reduce heat to maintain a gentle simmer for 10 minutes.
- Remove potatoes from water, drain completely, and allow to cool to room temperature.
- Transfer boiled eggs into an ice bath, quickly cooling and preventing further cooking, then carefully peel and roughly chop.
- Whisk together creamy mayonnaise, tangy mustard, sharp vinegar, kosher salt, and freshly ground black pepper in a spacious mixing bowl.
- Gently fold cooled potato chunks, chopped eggs, finely diced celery, and minced onion into the prepared dressing, ensuring delicate mixing to prevent mashing.
- Cover the potato salad and refrigerate for minimum 60 minutes, allowing flavors to meld and develop.
- Before serving, optional sprinkle of paprika provides a vibrant garnish and subtle warmth.
Notes
- Prevent potatoes from becoming mushy by testing doneness with a fork and removing them immediately when they’re tender.
- Shock boiled eggs in ice water to stop cooking and make peeling easier, ensuring clean, smooth egg pieces.
- Create a smoother dressing by whisking mayonnaise, mustard, and vinegar until completely blended for even flavor distribution.
- Customize the salad by adding crispy bacon bits, fresh herbs like dill or chives, or swapping regular mayo with Greek yogurt for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 387 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 34 g
- Saturated Fat: 5 g
- Unsaturated Fat: 27 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 93 mg