Creamy Potato Egg Salad
A comforting and satisfying dish that combines tender potatoes with hard-boiled eggs in a creamy dressing, perfect for gatherings and customizable for every palate.
Ingredients
Base Ingredients
- 2 pounds potatoes, peeled and diced Use uniform pieces for even cooking.
- 4 large eggs, hard-boiled and chopped Older eggs are easier to peel.
Dressing Ingredients
- 1 cup mayonnaise Can substitute with Greek yogurt or vegan mayo.
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- salt and pepper to taste Salt and pepper Adjust seasoning based on preference.
Vegetables
- 1/2 cup celery, finely chopped
- 1/2 cup red onion, finely chopped For milder flavor, consider green onions.
- Chopped fresh parsley for garnish Chopped fresh parsley Enhances presentation.
Instructions
Preparation
- Start by peeling and dicing your potatoes into uniform pieces to ensure even cooking.
- Gather your other ingredients like eggs, mayonnaise, mustard, and vegetables so you’re ready to go once the potatoes are cooked.
Cooking the Base
- Boil the prepared potatoes in a pot of salted water for about 15 minutes or until they are fork-tender.
- Once cooked, drain the potatoes and set them aside to cool completely.
Boiling the Eggs
- While the potatoes are cooking, fill another saucepan with water and bring it to a boil.
- Gently add the eggs and cook for about 10-12 minutes for a hard-boiled texture.
- Transfer the eggs to an ice bath immediately after cooking to stop the cooking process.
Preparing the Dressing
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Whisk thoroughly until smooth.
Combining Ingredients
- Once the potatoes have cooled, add them, along with the chopped hard-boiled eggs, celery, and red onion, to the bowl with the dressing.
- Gently fold the ingredients together, making sure everything is well-coated.
Final Seasoning and Chilling
- Taste your Creamy Potato Egg Salad and adjust seasoning with additional salt, pepper, or vinegar.
- Cover the bowl and place it in the refrigerator for at least 1 hour.
Serving
- Just before serving, sprinkle the top of your Creamy Potato Egg Salad with chopped fresh parsley.
Notes
This salad gets better as it sits, making it ideal for meal prep. Store in an airtight container in the fridge for 3-5 days.