Creamy Potato and Egg Salad
A classic creamy potato and egg salad made with tender potatoes, hard-boiled eggs, and a tangy mayonnaise-based dressing. Perfect as a side dish for picnics, barbecues, or a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6
Ingredients
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
6 large eggs
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
Instructions
Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
Reduce heat to medium and simmer the potatoes until tender when pierced with a fork, about 12-15 minutes. Drain and set aside to cool slightly.
While the potatoes cook, place the eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat.
Once boiling, remove the saucepan from heat, cover with a lid, and let the eggs sit for 10 minutes.
Drain the hot water and transfer the eggs to a bowl of ice water to cool completely, about 5 minutes. Peel the eggs and chop them coarsely.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
Add the cooked potatoes, chopped eggs, celery, red onion, and parsley to the bowl with the dressing. Gently fold everything together until well combined.
Taste and adjust seasoning with additional salt and pepper if needed.
Cover the potato and egg salad and refrigerate for at least 1 hour before serving to allow flavors to meld.
Serve chilled or at room temperature.