Description
Creamy potato salad with egg is a beloved summer side dish that combines tender potatoes, hard-boiled eggs, and crunchy celery, all tossed in a rich mayonnaise dressing. This classic recipe is perfect for picnics and barbecues, offering a delightful balance of flavors and textures that will please any crowd. Easy to make and customizable, it’s sure to become a staple at your gatherings.
Ingredients
Scale
- 2 lbs potatoes (Russet or Yukon Gold)
- 4 large hard-boiled eggs
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 cup celery (finely chopped)
- 1/4 cup green onions (chopped)
- Salt and pepper to taste
Instructions
- 1. Boil the Potatoes: Peel and cut potatoes into chunks, then boil in salted water for 15-20 minutes until fork-tender. Drain and let cool.
- 2. Prepare Hard-Boiled Eggs: Boil eggs in cold water for about 12 minutes, then transfer them to an ice bath.
- 3. Make the Dressing: In a bowl, combine mayonnaise, Dijon mustard, salt, and pepper.
- 4. Combine Ingredients: Once cooled, fold the potatoes, diced celery, chopped green onions, and quartered eggs into the dressing mixture.
- 5. Chill: Cover and refrigerate for at least one hour before serving.
- 6. Serve: Transfer to a serving dish and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 215mg