Potato and Egg Salad
The creamy mayo and mustard dressing and customizable ingredients make this potato and egg salad a crowd-pleaser.
Ingredients
- 2 ½ pounds potatoes, red-skinned or gold
- 2 tbsp kosher salt for the cooking water
- 4 large hard-boiled eggs, chopped
- ½ cup sweet onion, finely chopped
- 1 cup celery, chopped
- ¾ to 1 cup mayonnaise
- 1 tbsp yellow mustard, or to taste
- fine salt and freshly ground black pepper, to taste
- Chopped fresh parsley (optional), for garnish
- Paprika (optional), for garnish
Recommended Equipment
Instructions
- Cook the Potatoes: Peel the potatoes if desired and cut them into 3/4-inch cubes. Put the potatoes in a saucepan and cover with water. Add 2 tablespoons of kosher salt and 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.2 1/2 pounds potatoes | 2 tbsp kosher salt for the cooking water
- Assemble the Salad: Combine the cooled potatoes with the chopped eggs, onion, and celery. Add 3/4 cup of mayonnaise and yellow mustard, and gently toss to combine, adding more mayonnaise if needed. Taste and season with salt and pepper as needed.4 large hard-boiled eggs | 1/2 cup sweet onion | 1 cup celery | 3/4 to 1 cup mayonnaise | 1 tbsp yellow mustard | fine salt and freshly ground black pepper
- Serve: Garnish the salad with parsley and/or paprika if desired.Chopped fresh parsley (optional) | Paprika (optional)
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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