Save A creamy, comforting salad combining tender potatoes, chopped eggs, and fresh herbs in a tangy dressing—perfect for picnics, barbecues, or as a hearty side dish.
This chopped egg and potato salad is a family favorite that always brings smiles at gatherings.
Ingredients
- Potatoes 1 ½ lbs (680 g) Yukon Gold or red potatoes peeled and diced
- Celery 2 celery stalks finely chopped
- Red onion ½ small red onion finely diced
- Eggs 4 large eggs
- Mayonnaise ⅔ cup (160 ml) mayonnaise
- Dijon mustard 2 tbsp Dijon mustard
- Apple cider vinegar 1 tbsp apple cider vinegar
- Salt ½ tsp salt or to taste
- Black pepper ¼ tsp black pepper
- Fresh herbs 2 tbsp fresh chives or dill chopped
- Dill pickle (optional) 1 small dill pickle finely chopped
Instructions
- Step 1:
- Place diced potatoes in a large pot. Cover with cold salted water and bring to a boil. Reduce heat and simmer for 10-12 minutes or until fork-tender. Drain and let cool slightly.
- Step 2:
- Meanwhile place eggs in a saucepan cover with cold water and bring to a boil. Once boiling cover remove from heat and let stand for 10 minutes. Transfer eggs to an ice bath peel and chop.
- Step 3:
- In a large bowl combine mayonnaise Dijon mustard apple cider vinegar salt and black pepper. Stir until smooth.
- Step 4:
- Add the cooled potatoes chopped eggs celery red onion herbs and optional pickle to the dressing. Gently mix until evenly coated.
- Step 5:
- Taste and adjust seasoning if needed. Chill for at least 30 minutes before serving for best flavor.
Save A beloved dish shared on warm summer days and holiday picnics alike.
Required Tools
Large pot saucepan mixing bowls colander knife and cutting board spoon or spatula
Allergen Information
Contains eggs and may contain traces of mustard (in Dijon mustard) and egg (in mayonnaise) Check mayonnaise for potential allergens if using store-bought
Nutritional Information
Calories 320 Total Fat 19 g Carbohydrates 29 g Protein 8 g per serving
Save This potato and egg salad is a simple yet satisfying addition to any meal.
Recipe Questions & Answers
- → How do I know when the potatoes are perfectly cooked?
Simmer diced potatoes until a fork slides in easily but they still hold their shape, usually 10-12 minutes.
- → What’s the best way to peel hard-boiled eggs quickly?
After boiling and cooling in ice water, gently crack the shells and peel under cold running water to remove shells easily.
- → Can I substitute mayonnaise for a lighter option?
Yes, replacing half the mayonnaise with Greek yogurt makes the dressing lighter while maintaining creaminess.
- → How long should I chill the salad before serving?
Chill for at least 30 minutes to allow flavors to meld and the salad to cool thoroughly.
- → What herbs work best in this salad?
Fresh chives or dill add brightness and complement the creamy dressing beautifully.
- → Can I add other vegetables to this salad?
Yes, celery and red onion add crunch, and a small chopped dill pickle can enhance the tanginess if desired.