Description
Savor the delicious nostalgia of summer gatherings with this Classic Creamy Potato Salad featuring rich, hard-boiled eggs and a tangy dressing. This comforting dish combines tender potatoes, crunchy vegetables, and creamy mayo to create a delightful side that will take center stage at your picnics, barbecues, or family reunions. With endless customization options, you can make it your own while keeping the classic flavors that everyone loves!
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and chopped
- 6 large eggs
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely diced
- 1/2 cup dill or sweet pickles, chopped
- Salt & pepper to taste
Instructions
- 1. Boil the Potatoes: In a large pot of salted water, add the chopped potatoes and boil for 15-20 minutes until fork-tender. Drain and let cool.
- 2. Hard-Boil the Eggs: Place eggs in a separate pot covered with cold water. Bring to a boil, cover, remove from heat, and let sit for 12 minutes before transferring them to an ice bath.
- 3. Chop Ingredients: Once cooled, chop the potatoes into bite-sized pieces and peel & dice the hard-boiled eggs.
- 4. Mix Salad: In a large mixing bowl, combine potatoes, eggs, celery, red onion, pickles, mayonnaise, mustard, salt, and pepper. Gently fold to combine without mashing the potatoes.
- 5. Chill: Cover the salad with plastic wrap or transfer it to an airtight container. Chill in the refrigerator for at least 1 hour.
- 6. Serve: Give the salad a gentle stir before serving. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 220mg