Kittencal's Warm Potato Salad with Eggs

Elevate your side dish game with Kittencal's Warm Potato Salad with Eggs—a comforting and flavorful twist on the classic potato salad. This recipe combines tender Yukon gold potatoes, creamy hard-boiled eggs, and a luscious dressing made from mayonnaise, sour cream, Dijon mustard, and a hint of apple cider vinegar for tangy depth. Finely diced celery and red onion add a satisfying crunch, while fresh parsley and paprika provide a pop of color and flavor. Perfectly balanced with just the right touch of sweetness and spice, this warm potato salad is ideal for family gatherings, potlucks, or as a hearty accompaniment to grilled meats. Ready in under an hour, it’s the ultimate combination of simplicity and crowd-pleasing appeal!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pounds Yukon gold potatoes
• 4 pieces Large eggs
• 0.5 cups Mayonnaise
• 0.25 cups Sour cream
• 1 tablespoons Apple cider vinegar
• 1 tablespoons Dijon mustard
• 1 teaspoons Sugar
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper
• 1 cup Celery, finely diced
• 0.5 cups Red onion, finely chopped
• 2 tablespoons Fresh parsley, chopped
• 0.5 teaspoons Paprika

Directions

Step 1

Wash and peel the potatoes, then cut them into 1-inch cubes.

Step 2

Place the potatoes into a large pot and cover them with cold, salted water. Bring to a boil over medium-high heat, then reduce the heat to medium and cook until the potatoes are fork-tender, about 12-15 minutes.

Step 3

While the potatoes are cooking, place the eggs in a separate pot. Cover them with an inch of cold water, bring to a gentle boil, and cook for 9 minutes. Remove from heat, transfer the eggs to a bowl of ice water, and let them cool completely before peeling.

Step 4

Once the potatoes are cooked, drain them well and let them cool slightly but keep them warm. Transfer the potatoes to a large mixing bowl.

Step 5

In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until smooth. Set the dressing aside.

Step 6

Finely dice the celery and chop the red onion. Add both to the bowl with the warm potatoes.

Step 7

Peel the cooled eggs and chop them into bite-sized pieces. Gently fold the eggs into the potato mixture.

Step 8

Pour the prepared dressing over the potato mixture. Toss gently to coat all the ingredients evenly.

Step 9

Sprinkle the chopped parsley and paprika over the salad as a garnish before serving.

Step 10

Serve the potato salad warm. If desired, it can also be served at room temperature or chilled.

Nutrition Facts

Serving size	(1672.8g)

Amount per serving	% Daily Value*
Calories	2069.1

Total Fat 122.2g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 0g
Cholesterol 890.4mg	0%
Sodium 3560.2mg	0%
Total Carbohydrate 213.4g	0%
Dietary Fiber 18.7g	0%
Total Sugars 23.0g
Protein 47.6g	0%

Vitamin D 160IU	0%
Calcium 455.5mg	0%
Iron 12.5mg	0%
Potassium 4963.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 8.9%

Carbs: 39.8%