Potato N Egg Salad

Creamy, zesty, and packed with satisfying flavors, this Potato N Egg Salad is a crowd-pleasing dish perfect for picnics, barbecues, or a comforting side for any meal. Featuring tender chunks of potatoes, perfectly hard-boiled eggs, and the crisp textures of finely chopped celery, dill pickles, and red onion, this salad is brought together with a tangy dressing made of mayonnaise and yellow mustard. Fresh parsley adds a vibrant touch, while a hint of paprika (optional) offers a subtle smoky flair. Easy to prepare in just over half an hour, this classic potato salad recipe combines hearty ingredients with a lively medley of flavors that only gets better after chilling. Serve it cold for the ultimate refreshing bite, ideal for warm-weather gatherings or weekday lunches!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 medium potatoes
• 4 large eggs
• 0.5 cup mayonnaise
• 1 tablespoon yellow mustard
• 0.25 cup dill pickles, finely chopped
• 0.25 cup celery, finely chopped
• 2 tablespoons red onion, finely diced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika (optional, for garnish)

Directions

Step 1

Peel the potatoes and cut them into 1-inch chunks. Place them in a large pot, cover with cold water, and salt the water lightly.

Step 2

Bring the pot to a boil over medium-high heat and cook the potatoes for 12-15 minutes, or until they are fork-tender. Do not overcook, to prevent them from becoming mushy.

Step 3

While the potatoes are cooking, place the eggs in a separate pot and cover them with cold water. Bring the pot to a boil, then cover and remove it from the heat. Let the eggs sit for 10 minutes for hard-boiled eggs.

Step 4

Once the eggs are ready, drain and transfer them to a bowl of ice water to cool. Peel and chop the eggs into bite-sized pieces.

Step 5

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

Step 6

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

Step 7

Add the chopped eggs, pickles, celery, red onion, and parsley to the potatoes, then drizzle the dressing over the mixture.

Step 8

Gently toss everything together until well combined, being careful not to break the potatoes too much.

Step 9

Taste for seasoning and adjust with more salt or pepper, if needed.

Step 10

Cover and chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld together.

Step 11

Before serving, sprinkle with a pinch of paprika for a pop of color (optional). Serve cold and enjoy!

Nutrition Facts

Serving size	(1264.4g)

Amount per serving	% Daily Value*
Calories	1925.4

Total Fat 108.4g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat g
Cholesterol 861.6mg	0%
Sodium 3760.0mg	0%
Total Carbohydrate 204.5g	0%
Dietary Fiber 20.8g	0%
Total Sugars 12.2g
Protein 45.9g	0%

Vitamin D 160IU	0%
Calcium 284.6mg	0%
Iron 14.2mg	0%
Potassium 4839.2mg	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: 49.3%

Protein: 9.3%

Carbs: 41.4%