Irresistible Easy Potato Salad With Eggs
A creamy and customizable potato salad featuring tender potatoes and hard-boiled eggs, perfect for picnics and gatherings.
Ingrédients
Main Ingredients
- 2 pounds Yukon Gold or Red potatoes Choose your favorite variety
- 4 pieces hard-boiled eggs Chopped into small pieces
- 1 cup mayonnaise Can substitute with Greek yogurt for a lighter version
- 2 tablespoons Dijon mustard For added tanginess
- 1 tablespoon apple cider vinegar Enhances flavor
- 1 cup celery, diced For crunch
- 1/2 cup red onion, finely chopped Adjust based on preference
- to taste Salt and pepper Essential seasoning
- Fresh herbs (like parsley or dill) for garnish Optional but recommended
Instructions
Preparation
- Rinse and scrub the potatoes to remove dirt.
- Place the potatoes in a pot, cover with cold water, and bring to a boil. Simmer for 15-20 minutes until fork-tender, then drain and cool.
- For the hard-boiled eggs, place them in a saucepan, cover with cold water, bring to a gentle boil, remove from heat, and let sit for 12 minutes. Transfer to an ice bath, cool, peel, and chop.
Assembly
- In a mixing bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar.
- Combine cooled potatoes, eggs, diced celery, and red onion in a separate bowl, mixing gently.
- Pour the dressing over the mixture and fold gently to coat.
- Season with salt and pepper to taste.
- Cover and chill in refrigerator for at least 30 minutes.
- Before serving, garnish with fresh herbs.
- Serve and enjoy!
Notes
This salad can be made ahead of time for better flavor. Store in an airtight container in the refrigerator for 3-5 days. It's best served chilled.