Print

Potato and Egg Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The creamy mayo and mustard dressing and customizable ingredients make this potato and egg salad a crowd-pleaser.

Ingredients

Scale
  • 2 1/2 pounds potatoes (red-skinned or Yukon gold preferred)
  • 1 teaspoon kosher salt for the cooking water
  • 4 large hard-boiled eggs, chopped
  • 3/4 to 1 cup mayonnaise
  • 1 tablespoon yellow mustard, or to taste
  • 1/2 cup finely chopped sweet onion
  • 1 cup chopped celery
  • 1/4 teaspoon ground black pepper
  • Salt, to taste

Instructions

Cook the Potatoes: Peel the potatoes and cut them into 1-inch cubes. Put the potatoes in a saucepan and cover with water. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 12 to 15 minutes or until fork tender but still firm. Drain and let them cool with the lid ajar. cubed cooked potatoes

Assemble the Salad: Combine the cooled potatoes with the chopped eggs, onion, and celery. Add 3/4 cup of mayonnaise, mustard, and pepper and gently toss to combine, adding more mayonnaise if needed. Taste and adjust the seasonings with salt and pepper as needed. preparing potato salad

Serve: Garnish the salad with parsley and/or paprika if desired. Enjoy! potato salad with serving spoon