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Potato Salad with Eggs

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This classic Potato Salad with Eggs is the perfect side dish for any occasion, from barbecues to family gatherings. With tender potatoes, rich boiled eggs, and a tangy, creamy dressing, this salad is both satisfying and flavorful. Easy to make ahead and always a crowd-pleaser, it’s the ideal dish for meal prep or entertaining!

Ingredients

For the Potato Salad:

  • 2 lbs (about 4-5 medium) potatoes, peeled and diced

  • 4 large eggs

  • 1 cup mayonnaise

  • 1 tablespoon Dijon mustard

  • 1 tablespoon apple cider vinegar (or white vinegar)

  • 1 teaspoon sugar

  • Salt and pepper to taste

  • 1 small onion, finely chopped (optional)

  • 1/2 cup celery, finely chopped (optional)

  • 1 tablespoon fresh parsley, chopped (for garnish)

  • Paprika for garnish (optional)

Instructions

  • Cook the Potatoes:

    • Place the diced potatoes in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10-12 minutes, or until fork-tender but not falling apart.

    • Drain the potatoes and let them cool slightly in a colander.

  • Boil the Eggs:

    • While the potatoes are cooking, place the eggs in a separate pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 9-10 minutes.

    • Remove the eggs from the pot and place in a bowl of ice water or run under cold water to stop the cooking process. Peel and chop into bite-sized pieces.

  • Make the Dressing:

    • In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar. Season with salt and pepper to taste. Adjust seasoning as needed.

  • Assemble the Potato Salad:

    • Add the slightly cooled potatoes to the bowl with the dressing and gently mix until the potatoes are well-coated. Be careful not to mash the potatoes.

    • Fold in the chopped boiled eggs, onion (if using), and celery (if using). Stir until everything is well combined.

  • Chill and Serve:

    • Cover the potato salad and refrigerate for at least 1-2 hours before serving to allow the flavors to meld. You can also make it ahead and store it in the fridge for up to 2 days.

    • Garnish with fresh parsley and a sprinkle of paprika before serving.

Notes

  • Add chopped pickles or relish to the dressing for a tangy twist.

  • For a spicier version, consider adding a dash of hot sauce or diced jalapeños.

  • Use Greek yogurt instead of mayo for a lighter version or sour cream for extra tang.

Find it online: https://avarecipe.com/potato-salad-with-eggs/