Chopped Egg Potato Salad (Printable)

Tender potatoes and chopped eggs blended with fresh herbs and a tangy dressing for a hearty cold dish.

# What You'll Need:

→ Vegetables

01 - 3 1/4 cups Yukon Gold or red potatoes, peeled and diced
02 - 2 celery stalks, finely chopped
03 - 1/2 small red onion, finely diced

→ Eggs

04 - 4 large eggs

→ Dressing

05 - 2/3 cup mayonnaise
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon apple cider vinegar
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper

→ Fresh Herbs

10 - 2 tablespoons fresh chives or dill, chopped

→ Optional Add-ins

11 - 1 small dill pickle, finely chopped (optional)

# Directions:

01 - Place diced potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 10 to 12 minutes until fork-tender. Drain and let cool slightly.
02 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
03 - In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir until smooth.
04 - Add cooled potatoes, chopped eggs, celery, red onion, herbs, and optional pickle to the dressing. Gently fold to coat evenly.
05 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes before serving to enhance flavors.

# Expert Suggestions:

01 -
  • Creamy and comforting
  • Perfect for picnics and barbecues
02 -
  • For a lighter version substitute half the mayonnaise with Greek yogurt
  • Add a pinch of smoked paprika for extra flavor
03 -
  • Use Yukon Gold potatoes for the best texture
  • Chill the salad for at least 30 minutes to enhance flavors
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