Potato Egg Salad Recipe
Follow this recipe to prepare a classic Potato Egg Salad, a hearty and flavorful dish that combines potatoes, hard-boiled eggs, and a creamy dressing.
Equipment
- 1 Large pot For boiling the potatoes and eggs
- 1 Mixing bowl
Ingredients
- 500 g Potatoes Peeled and diced
- 4 Eggs Hard-boiled and chopped
- 1 cup Mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Apple cider vinegar
- 1 cup Celery Chopped
- 1/2 cup Red onion Finely chopped
- to taste Salt
- to taste Black pepper
- 1 tbsp Fresh parsley Chopped, for garnish
Instructions
- Place the diced potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Drain and let cool.
- In another pot, place the eggs, cover with water, and bring to a boil. Once boiling, cook for 10 minutes. Drain and transfer to cold water to cool. Peel and chop the eggs.
- In a mixing bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Mix well.
- Add the cooled potatoes, chopped eggs, celery, and red onion to the bowl. Mix until well combined.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley before serving.
Notes
For added flavor, you can include chopped pickles or a spoonful of pickle relish. Adjust seasoning to your preferred taste.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 15gSaturated Fat: 3gCholesterol: 170mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 30000IUVitamin C: 12.4mgCalcium: 400mgIron: 0.3mg
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