Pin A creamy comforting salad combining tender potatoes chopped eggs and fresh herbs in a tangy dressing&mdash perfect for picnics barbecues or as a hearty side dish.
This salad has always been a family favorite especially during summer gatherings when we want something light yet satisfying.
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)
- Dijon mustard: 2 tbsp
- Apple cider vinegar: 1 tbsp
- Salt: ½ tsp or to taste
- Black pepper: ¼ tsp
- Fresh chives or dill: 2 tbsp chopped
- Dill pickle (optional): 1 small 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
Pin This dish always brings back warm family memories especially when enjoyed outdoors on sunny days.
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
Pin This chopped egg and potato salad is simple delicious and sure to impress your guests.
Recipe Q&A
- → How do I cook the potatoes for the salad?
Peel and dice Yukon Gold or red potatoes, then boil them in salted water until fork-tender (10-12 minutes). Drain and cool before mixing.
- → What’s the best way to prepare the eggs?
Boil eggs for 10 minutes, then transfer to an ice bath to cool. Peel and chop them before combining with other ingredients.
- → Can I substitute any ingredients to make it lighter?
Yes, replacing half the mayonnaise with Greek yogurt reduces fat while maintaining creaminess.
- → What herbs complement this salad best?
Fresh chives or dill work beautifully, adding brightness and subtle earthiness.
- → How long should the salad chill before serving?
Chilling for at least 30 minutes helps meld the flavors and enhances the overall taste.