potato egg salad recipe

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The Best potato egg salad recipe

I’ve been making potato egg salad for years, and it’s always a hit with my family. The recipe is simple, yet flavorful, and it’s a great way to use up leftover potatoes.

I like to think of it as a comfort food, but with a healthier twist. The combination of diced potatoes, hard-boiled eggs, and a tangy dressing is perfect for a quick lunch or dinner.

My kids love it because it’s easy to eat on the go, and my husband appreciates the protein-packed ingredients. As for me, I love that it’s a great way to get in some extra veggies and keep things interesting in the kitchen.

One of the best things about this recipe is that it’s incredibly versatile – you can serve it as a side dish, use it as a topping for burgers or salads, or even turn it into a main course by adding some cooked chicken or bacon. The key to making this recipe shine is to use high-quality ingredients and to pay attention to the texture – you want the potatoes to be nice and chunky, but not too big that they overpower the other ingredients.

I also like to add a bit of chopped fresh herbs like parsley or chives to give it an extra boost of flavor.

4.6 from 1866 votes

This classic potato egg salad is a delightful combination of creamy potatoes, hard-boiled eggs, and a tangy dressing. It’s perfect for a light lunch or a side dish.

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Prep Time20 mins

Cook Time20 mins

Resting Time0 mins

Total Time40 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Potatoes

2 lbs potatoes

Salt for boiling water

For the Eggs

4 large eggs

For the Dressing

1/2 cup mayonnaise

1 tbsp Dijon mustard

1 tbsp white vinegar

1/2 tsp salt

1/4 tsp black pepper

1 small red onion

2 tbsp fresh chives

👨‍🍳Directions

1Place potatoes in a large pot.

2Cover with cold water and add a generous pinch of salt.

3Bring to a boil over high heat.

4Reduce heat to medium and let the potatoes simmer for 15-20 minutes, or until tender.

5You can test this by poking them with a fork, it should go through easily.

6While the potatoes are cooking, place the eggs in a separate pot and cover with cold water.

7Bring to a boil over high heat.

8Once boiling, reduce heat to low, cover, and let the eggs simmer for 10 minutes.

9After 10 minutes, drain the hot water and run cold water over the eggs to cool them down.

10Peel the eggs once they are cool enough to handle.

11Once the potatoes are done, drain the hot water and let them cool.

12Once cool enough to handle, peel the potatoes and cut them into cubes.

13Transfer the cubed potatoes to a mixing bowl.

14In a separate bowl, whisk together mayonnaise, Dijon mustard, white vinegar, salt, and black pepper until well combined.

15This will be the dressing for your salad.

16Finely chop the red onion and chives using a cutting board and knife.

17Add the chopped red onion and chives to the bowl with the dressing and mix well.

18Chop the peeled hard-boiled eggs into small pieces.

19Add the chopped eggs to the bowl with the potatoes.

20Pour the dressing over the potatoes and eggs.

21Gently mix everything together until well combined.

22Taste and adjust seasoning if necessary.

🔧Equipment

Large pot

Colander

Mixing bowl

Whisk

Cutting board

Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 185mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 12g

📝Notes

Tips: You can add pickles or celery for extra crunch. For a healthier option, use Greek yogurt instead of mayonnaise.

Watch Video Of How Potato Egg Salad Recipe Works

This potato egg salad recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need something quick and easy for dinner. One of my favorite things about this recipe is that it’s so easy to customize – you can add different ingredients like diced bell peppers or chopped bacon to make it your own.

When storing leftovers, be sure to keep them in an airtight container in the fridge and reheat them gently over low heat until warmed through. This way, you can enjoy this delicious potato egg salad whenever you want.

❓ Frequently Asked Questions About Potato Egg Salad

Q: What type of potatoes should I use?

I like to use Russet or Idaho potatoes for this recipe – they have a high starch content that makes them nice and fluffy when cooked.

Q: Can I make this recipe ahead of time?

Yes, you can make the potato egg salad up to a day in advance, but be sure to store it in an airtight container in the fridge.

Q: How do I prevent the potatoes from turning brown?

To prevent the potatoes from turning brown, make sure to add enough vinegar or lemon juice to the dressing – this will help preserve their color.

Q: Can I substitute Greek yogurt for mayonnaise?

No, I wouldn’t recommend substituting Greek yogurt for mayonnaise in this recipe – mayonnaise has a richer flavor that complements the potatoes and eggs perfectly.

Q: Is this recipe suitable for vegetarians?

Yes, this recipe is suitable for vegetarians – just be sure to check with your guests about any other dietary restrictions before serving.

potato egg salad recipe

The Best potato egg salad recipe