Simple Potato Egg Salad

Perfectly creamy and delightfully simple, this Potato Egg Salad is a classic recipe that brings comfort to any occasion. Featuring tender Yukon gold potatoes and perfectly cooked hard-boiled eggs, this dish is coated in a rich and tangy dressing made with mayonnaise, Dijon mustard, and a splash of white vinegar. Crisp celery and fresh green onions add a satisfying crunch, while a garnish of paprika gives it a pop of color and flavor. Ready in just 30 minutes, this versatile salad is ideal as a side dish for barbecues, picnics, or casual family dinners. Serve it chilled for maximum flavor, and watch it become the star of the table!

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 medium Yukon gold potatoes
• 4 Large eggs
• 0.5 cup Mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon White vinegar
• 1 Celery stalk
• 2 Green onion
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Paprika (for garnish)

Directions

Step 1

1. Wash and peel the potatoes. Cut them into bite-sized cubes, about 1-inch in size.

Step 2

2. Place the potatoes in a medium pot and cover them with water. Add a pinch of salt to the water to enhance flavor.

Step 3

3. Bring the pot to a boil over medium-high heat, then reduce the heat and simmer for about 10-12 minutes, or until the potatoes are tender when poked with a fork.

Step 4

4. While the potatoes are cooking, place the eggs in a small pot and cover them with water. Bring to a boil, then turn off the heat and cover the pot. Let the eggs sit in the hot water for 10 minutes to cook fully.

Step 5

5. Drain the potatoes and allow them to cool to room temperature. Rinse the eggs under cold water, peel them, and chop them into small pieces.

Step 6

6. Finely chop the celery stalk and green onions.

Step 7

7. In a large mixing bowl, combine the mayonnaise, Dijon mustard, and white vinegar. Mix well to create the dressing.

Step 8

8. Add the cooled potatoes, chopped eggs, celery, and green onions to the bowl. Toss gently to coat everything evenly with the dressing.

Step 9

9. Season with salt and black pepper, adjusting to taste.

Step 10

10. Transfer the potato egg salad to a serving bowl. Sprinkle with paprika for garnish before serving.

Step 11

11. Serve immediately or chill in the refrigerator for 1-2 hours for the flavors to meld together.

Nutrition Facts

Serving size	(1214.1g)

Amount per serving	% Daily Value*
Calories	1787.0

Total Fat 110.1g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat g
Cholesterol 861.6mg	0%
Sodium 2171.3mg	0%
Total Carbohydrate 172.2g	0%
Dietary Fiber 12.8g	0%
Total Sugars 6.7g
Protein 41.2g	0%

Vitamin D 160IU	0%
Calcium 261.7mg	0%
Iron 10.8mg	0%
Potassium 3835.9mg	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: 53.7%

Protein: 8.9%

Carbs: 37.3%