Save to Pinterest A creamy, comforting salad combining tender potatoes, chopped eggs, and fresh herbs in a tangy dressing—perfect for picnics, barbecues, or as a hearty side dish.
I love making this salad for family gatherings because it is easy to prepare and always a crowd-pleaser.
Ingredients
- Potatoes: 1 ½ lbs (680 g) Yukon Gold or red potatoes, peeled and diced
- Celery: 2 celery stalks, finely chopped
- Red onion: ½ small red onion, finely diced
- Eggs: 4 large eggs
- Mayonnaise: ⅔ cup (160 ml)
- Dijon mustard: 2 tbsp
- Apple cider vinegar: 1 tbsp
- Salt: ½ tsp or to taste
- Black pepper: ¼ tsp
- Fresh herbs: 2 tbsp fresh chives or dill, chopped
- Optional add-ins: 1 small dill pickle, finely chopped
Instructions
- Step 1:
- Place diced potatoes in a large pot. Cover with cold salted water and bring to a boil. Reduce heat and simmer for 10-12 minutes, or until fork-tender. Drain and let cool slightly.
- Step 2:
- Meanwhile, place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover, remove from heat, and let stand for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
- Step 3:
- In a large bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper. Stir until smooth.
- Step 4:
- Add the cooled potatoes, chopped eggs, celery, red onion, herbs, and optional pickle to the dressing. Gently mix until evenly coated.
- Step 5:
- Taste and adjust seasoning if needed. Chill for at least 30 minutes before serving for best flavor.
Save to Pinterest This salad always brings back fond memories of summer barbecues with my family.
Required Tools
Large pot, saucepan, mixing bowls, colander, knife and cutting board, spoon or spatula
Allergen Information
Contains eggs and may contain traces of mustard (in Dijon mustard) and egg (in mayonnaise). Check mayonnaise for potential allergens if using store-bought.
Nutritional Information
Per serving: 320 calories, 19 g total fat, 29 g carbohydrates, 8 g protein
Save to Pinterest Enjoy this easy and delicious salad that’s sure to be a hit at any meal.
Recipe FAQs
- → How should I cook the potatoes for the salad?
Use Yukon Gold or red potatoes peeled and diced. Boil them in salted water until fork-tender, about 10-12 minutes, then drain and cool slightly before mixing.
- → What's the best way to prepare the eggs?
Boil large eggs for 10 minutes, then transfer to an ice bath to cool. Peel and chop them into pieces that blend well with the potatoes.
- → Can I adjust the dressing for a lighter taste?
Yes, substitute half of the mayonnaise with Greek yogurt for a lighter, tangier dressing without losing creaminess.
- → Which fresh herbs work well in this dish?
Chives or fresh dill complement the flavors nicely, adding a fresh and slightly oniony or herbal note.
- → Is there an optional ingredient to add extra flavor?
Adding finely chopped dill pickle introduces a subtle tangy crunch that enhances the salad’s overall taste.
- → How long should the salad chill before serving?
Chill the salad for at least 30 minutes to allow the flavors to meld and the dressing to thicken slightly.