Potato and Egg Salad
The creamy mayo and mustard dressing and customizable ingredients make this potato and egg salad a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Category: Potatoes
- Cuisine: American
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.
- 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.
- Serve: Garnish the salad with parsley and/or paprika if desired. Enjoy!
Serving potato and egg salad.
Find it online: https://classic-recipes.com/potato-and-egg-salad-recipe/
