Mom's Potato Egg Salad

Creamy, tangy, and bursting with nostalgic flavors, Mom's Potato Egg Salad is the ultimate crowd-pleaser for picnics, potlucks, and family gatherings. Featuring tender Russet potatoes, perfectly boiled eggs, and a vibrant crunch from celery and red onions, this classic recipe is elevated with a zesty dressing of mayonnaise, yellow mustard, and a hint of sweet pickle relish. A touch of paprika and optional fresh parsley add a beautiful finishing touch, making this dish as visually appealing as it is delicious. Ready in just 35 minutes and best served chilled, this easy potato salad is a timeless comfort food that’s sure to bring everyone back for seconds. Perfect as a side dish for barbecues or a buffet table highlight, it’s a must-have addition to your recipe repertoire!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 6 medium Russet potatoes
• 4 large Eggs
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 1 tablespoon White vinegar
• 2 stalks Celery
• 0.5 medium Red onion
• 2 tablespoons Sweet pickle relish
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Paprika
• 1 tablespoon Fresh parsley (optional)

Directions

Step 1

Peel and dice the potatoes into evenly sized 1-inch cubes to ensure even cooking. Place them in a large pot and cover with cold water.

Step 2

Add a pinch of salt to the pot and bring the water to a boil over medium-high heat. Reduce to a simmer and cook the potatoes for 10-12 minutes, or until fork-tender.

Step 3

While the potatoes are cooking, place the eggs in a small pot and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Drain and place the eggs in an ice bath to cool.

Step 4

Drain the cooked potatoes and let them cool slightly. Transfer them to a large mixing bowl.

Step 5

Peel the cooled boiled eggs and chop them into small pieces. Add them to the potatoes in the mixing bowl.

Step 6

Finely dice the celery and red onion. Add them to the bowl along with the sweet pickle relish.

Step 7

In a separate small bowl, whisk together the mayonnaise, yellow mustard, white vinegar, salt, and ground black pepper to create the dressing.

Step 8

Pour the dressing over the potato and egg mixture. Gently toss everything together until evenly coated, being careful not to mash the potatoes too much.

Step 9

Taste and adjust the seasoning with additional salt and pepper if needed.

Step 10

Cover the bowl and refrigerate for at least 1 hour to let the flavors meld together.

Step 11

Before serving, sprinkle the top of the salad with paprika and fresh parsley for garnish, if desired. Serve chilled.

Nutrition Facts

Serving size	(1650.8g)

Amount per serving	% Daily Value*
Calories	3107.8

Total Fat 193.1g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 979.3mg	0%
Sodium 3970.5mg	0%
Total Carbohydrate 293.7g	0%
Dietary Fiber 20.8g	0%
Total Sugars 22.5g
Protein 57.5g	0%

Vitamin D 164IU	0%
Calcium 320.5mg	0%
Iron 16.9mg	0%
Potassium 6367.6mg	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: 55.3%

Protein: 7.3%

Carbs: 37.4%