red potato salad with egg recipe

Written ByJenny Smyth Posted on
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The Best red potato salad with egg recipe

I’m so excited to share with you one of my family’s favorite recipes – Red Potato Salad with Egg. This dish is a staple in our household, and it’s perfect for any occasion.

Whether it’s a quick lunch or a special gathering, this salad is always a hit. I love how the creamy potatoes and eggs come together with a tangy dressing, creating a flavor that’s both familiar and exciting.

My kids can’t get enough of it, and I’m sure your family will love it just as much as mine does. The best part is that it’s incredibly easy to make, requiring just a few ingredients and some basic cooking skills.

I’ve been making this recipe for years, and it never fails to impress. The origins of this dish are unclear, but I believe it may have originated in Eastern Europe, where potatoes and eggs are staples in many cuisines.

Whatever its roots, this salad has become a beloved part of our family’s culinary tradition. One of the key techniques to mastering this recipe is getting the potatoes cooked just right – not too hard or too soft.

This requires some practice, but trust me, it’s worth the effort. Once you get the hang of it, you’ll be whipping up this salad like a pro in no time.

Red Potato Salad with Egg

4.5 from 1030 votes

This classic red potato salad with egg recipe is a delightful blend of tender red potatoes, hard-boiled eggs, and a creamy dressing. It’s a perfect side dish for picnics or barbecues.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350

🥘Ingredients

For the Potatoes

1.5 lbs red potatoes
salt

For the Eggs

4 large eggs

For the Dressing

1/2 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tbsp sugar
salt
black pepper

For Garnish

2 tbsp chopped fresh chives

👨‍🍳Directions

1Place potatoes in a large pot.
2Cover with cold water, add a pinch of salt, and bring to a boil over high heat.
3Reduce heat to medium and simmer for 15-20 minutes, until potatoes are tender and can be easily pierced with a fork.
4Drain and let cool.
5While potatoes are cooking, place eggs in a separate saucepan and cover with cold water.
6Bring to a boil over high heat.
7Once boiling, reduce heat to low and simmer for 9 minutes.
8Drain and run under cold water to cool.
9Peel eggs and chop.
10In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until well combined.
11Once potatoes are cool enough to handle, cut them into cubes and add to the bowl with the dressing.
12Add chopped eggs and gently mix until all ingredients are well coated.
13Taste and adjust seasoning if needed.
14Transfer the potato salad to a serving bowl, garnish with chopped chives, and serve chilled or at room temperature.

🔧Equipment

Large pot
Mixing bowl
Whisk
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20💛Saturated Fat: 3❤️Cholesterol: 189🧂Sodium: 650🌾Total Carbs: 35🥦Dietary Fiber: 3🍬Sugars: 5🥩Protein: 10

📝Notes

Tips: For a lighter version, use Greek yogurt instead of mayonnaise. Add diced celery or red onion for extra crunch and flavor.

This Red Potato Salad with Egg recipe is always a good idea for any occasion. It’s perfect for family gatherings or potlucks because it’s easy to make ahead of time and can be served at room temperature.

My family loves how versatile this dish is – we enjoy it as a side dish or even as a light meal on its own. One of the best things about this recipe is how well it stores – simply refrigerate it overnight and reheat it when you’re ready for a delicious meal.

❓ Frequently Asked Questions About Red Potato Salad with Egg

Q1: What kind of potatoes should I use for this recipe?

A1: For this recipe, you’ll want to use red potatoes that are high in starch and have a waxy texture. These will hold their shape better when cooked and will give your salad a nice firmness.

Q2: Can I use other types of eggs?

A2: Yes, you can use other types of eggs if you prefer, but traditional hard-boiled eggs work best in this recipe.

Q3: How do I prevent the salad from becoming too soggy?

A3: To prevent the salad from becoming too soggy, make sure to cook the potatoes until they’re slightly undercooked, then let them cool completely before mixing them with the dressing.

Q4: Can I add any additional ingredients to this recipe?

A4: Yes, feel free to customize this recipe by adding your favorite herbs or spices to give it an extra boost of flavor.

Q5: How long does this salad keep in the refrigerator?

A5: This salad will keep in the refrigerator for up to 3 days without losing its flavor or texture.

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