Save 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.
This salad has been a favorite at family gatherings for years providing a simple yet flavorful side that everyone enjoys
Ingredients
- Vegetables: 1 ½ lbs (680 g) Yukon Gold or red potatoes peeled and diced, 2 celery stalks finely chopped, ½ small red onion finely diced
- Eggs: 4 large eggs
- Dressing: ⅔ cup (160 ml) mayonnaise, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, ½ tsp salt or to taste, ¼ tsp black pepper
- Fresh Herbs: 2 tbsp fresh chives or dill chopped
- Optional Add-ins: 1 small dill pickle finely chopped (optional)
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 This salad brings back cherished memories of summer picnics spent with family and friends outdoors
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: Calories 320, Total Fat 19 g, Carbohydrates 29 g, Protein 8 g
Save This salad is guaranteed to be a hit whether at a barbecue or a simple family meal
Recipe Q&A
- → How do I ensure the potatoes don’t become mushy?
Boil diced potatoes until just fork-tender, about 10-12 minutes, then drain and cool slightly to prevent overcooking and mushiness during mixing.
- → Can I prepare this salad in advance?
Yes, chilling the salad for at least 30 minutes before serving helps the flavors meld and enhances the overall taste and texture.
- → What herbs work best in this salad?
Fresh chives or dill add bright, subtle flavors; choose based on preference or combine for complexity.
- → Is there a lighter alternative for the dressing?
Substituting half the mayonnaise with Greek yogurt creates a lighter dressing while maintaining creaminess and flavor.
- → How can I add a smoky flavor to the salad?
A pinch of smoked paprika stirred into the dressing infuses a pleasant smoky note without overpowering the other ingredients.