Description
Classic creamy potato salad with eggy goodness is the quintessential summer side dish, combining tender Yukon Gold potatoes and rich hard-boiled eggs in a creamy, tangy dressing. This crowd-pleaser is perfect for picnics, barbecues, or family gatherings, evoking nostalgia while satisfying every palate. Easy to prepare and customizable with your favorite ingredients, it’s a must-have for any occasion.
Ingredients
Scale
- 2 lbs Yukon Gold or red potatoes, chopped
- 6 large hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- Salt and pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Boil potatoes in salted water until fork-tender, about 10-15 minutes. Drain and cool.
- Hard-boil eggs by placing them in cold water, bringing to a gentle boil, then letting sit covered for 12 minutes before transferring to ice water.
- In a large bowl, mix mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Fold in cooled potatoes and chopped eggs gently until well-coated.
- Chill the salad for at least one hour before serving. Garnish with fresh chives or parsley.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 186mg