Potato Salad Recipe with Egg
Potato Salad Recipe with Egg
Table of Contents
Potato Salad Recipe with Egg
This classic potato salad recipe with egg is the perfect side dish for any occasion. Featuring tender potatoes, hard boiled eggs, and a creamy, tangy dressing, it’s a versatile recipe that will satisfy both family gatherings and casual get togethers. With simple ingredients and easy preparation, this potato salad will quickly become a favorite on your menu.
Description
Potato salad is a beloved dish that is perfect for picnics, barbecues, and holiday feasts. This classic potato salad recipe with egg is a flavorful twist on the traditional version, adding protein and richness with the inclusion of hard boiled eggs. The combination of soft, boiled potatoes with creamy mayonnaise, mustard, and pickles provides the perfect balance of tangy and savory flavors.
One of the best parts of this recipe is its flexibility. You can easily adjust the seasonings to suit your taste or add your favorite vegetables to enhance the texture and flavor. This potato salad recipe is also great for meal prep since it holds up well in the fridge for a few days, making it a convenient option for busy weeks.
To prepare the potato salad, start by boiling your potatoes and eggs. Once both are cooked and cooled, they are chopped and mixed together with a zesty dressing made from mayonnaise, mustard, vinegar, and a dash of salt and pepper. The result is a rich, creamy potato salad that’s packed with flavor and texture.
Ingredients
- 2 pounds of Yukon Gold or red potatoes (about 6 medium-sized potatoes)
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- ½ cup finely chopped celery
- ¼ cup finely chopped red onion
- 2 tablespoons sweet pickle relish or chopped pickles
- 1 tablespoon fresh dill (optional, for garnish)
Instructions
- Boil the Potatoes: Start by peeling (if desired) and cutting the potatoes into 1-inch cubes. Place the potatoes in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and simmer for 10-12 minutes or until the potatoes are tender when pierced with a fork. Drain and set aside to cool.
- Boil the Eggs: While the potatoes are cooking, place the eggs in a medium saucepan and cover with water. Bring the water to a boil, then reduce the heat and let the eggs simmer for 9-10 minutes. Once done, transfer the eggs to an ice bath or run them under cold water to stop the cooking. Peel the eggs and chop them into small pieces.
- Prepare the Dressing: In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir well until combined.
- Combine the Ingredients: Add the cooled potatoes, chopped eggs, celery, onion, and pickle relish into the bowl with the dressing. Gently fold everything together until the potatoes and eggs are coated with the dressing.
- Chill and Serve: Cover the potato salad and refrigerate it for at least 1 hour before serving. This will allow the flavors to meld together. Garnish with fresh dill if desired before serving.
Notes
- For a healthier version, substitute the mayonnaise with Greek yogurt or a mix of Greek yogurt and light mayo.
- If you prefer a tangier flavor, add an extra tablespoon of vinegar or a squeeze of lemon juice.
- You can also add other vegetables like chopped carrots, bell peppers, or green onions for extra crunch and flavor.
- This potato salad recipe can be made a day in advance, which enhances the flavors as they sit overnight.
- Feel free to adjust the seasoning and ingredients to match your taste.
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Potato Salad Recipe with Egg
Ingredients
- 2 pounds of Yukon Gold or red potatoes about 6 medium sized potatoes
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
- ½ cup finely chopped celery
- ¼ cup finely chopped red onion
- 2 tablespoons sweet pickle relish or chopped pickles
- 1 tablespoon fresh dill optional, for garnish
Instructions
- Boil the Potatoes: Start by peeling (if desired) and cutting the potatoes into 1-inch cubes. Place the potatoes in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and simmer for 10-12 minutes or until the potatoes are tender when pierced with a fork. Drain and set aside to cool.
- Boil the Eggs: While the potatoes are cooking, place the eggs in a medium saucepan and cover with water. Bring the water to a boil, then reduce the heat and let the eggs simmer for 9-10 minutes. Once done, transfer the eggs to an ice bath or run them under cold water to stop the cooking. Peel the eggs and chop them into small pieces.
- Prepare the Dressing: In a large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir well until combined.
- Combine the Ingredients: Add the cooled potatoes, chopped eggs, celery, onion, and pickle relish into the bowl with the dressing. Gently fold everything together until the potatoes and eggs are coated with the dressing.
- Chill and Serve: Cover the potato salad and refrigerate it for at least 1 hour before serving. This will allow the flavors to meld together. Garnish with fresh dill if desired before serving.
Notes
- For a healthier version, substitute the mayonnaise with Greek yogurt or a mix of Greek yogurt and light mayo.
- If you prefer a tangier flavor, add an extra tablespoon of vinegar or a squeeze of lemon juice.
- You can also add other vegetables like chopped carrots, bell peppers, or green onions for extra crunch and flavor.
- This potato salad recipe can be made a day in advance, which enhances the flavors as they sit overnight.
- Feel free to adjust the seasoning and ingredients to match your taste.
