Potato and Egg Salad
The creamy mayo and mustard dressing and customizable ingredients make this potato and egg salad a crowd-pleaser.
Ingredients
- 2 1/2 pounds potatoes, red-skinned or Yukon gold preferred
- 2 tablespoons 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 sweet onion, finely chopped
- 1 cup celery, chopped
- 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!
Nutrition
Calories: 396kcalCarbohydrates: 35gProtein: 9gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 136mgSodium: 273mgPotassium: 908mgFiber: 5gSugar: 3gVitamin A: 273IUVitamin C: 38mgCalcium: 53mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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