Description
A comforting and classic potato salad with hard-boiled eggs, perfect for picnics and gatherings.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes, scrubbed and cut into chunks
- 4 large eggs, hard-boiled and peeled
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 stalks celery, finely chopped
- 2 green onions, thinly sliced
- Salt and black pepper to taste
- 1 teaspoon granulated sugar (optional)
- A handful fresh parsley, chopped (optional)
Instructions
- Place peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 12-15 minutes until tender but still holding shape. Drain and cool slightly.
- In a separate pot, cover eggs with cold water, bring to a boil, then cover and remove from heat. Let sit for 10 minutes, then cool in cold water, peel, and chop.
- In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. Adjust seasoning.
- Add cooled potatoes to the dressing and fold gently. Add chopped celery, green onions, and eggs, mixing carefully.
- Cover and refrigerate for at least 1 hour before serving. Stir gently before serving and garnish with parsley if desired.
Notes
Use a gentle folding motion so potato chunks remain intact. Taste the dressing before adding potatoes for proper seasoning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 186mg