Creamy Potato Salad with Eggs & Pickles Recipe
This creamy potato salad is a classic side dish, perfect for picnics and barbecues. It combines tender potatoes, hard-boiled eggs, crunchy pickles, and a tangy dressing for a flavorful and satisfying salad.
Ingredients
Ingredients
- 4 medium-sized potatoes (red or yellow) (cubed)
- 4 large eggs (hard-boiled and chopped)
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup dill pickles, diced
- 0.5 cup red onion, finely chopped
- 0.25 cup celery, finely chopped
- 0.25 cup fresh parsley, chopped
- to taste Salt and pepper
Instructions
- Prepare the Potatoes: Boil cubed potatoes until tender, then drain and cool.
- Cook the Eggs: Boil eggs, then cool in an ice bath, peel, and chop.
- Mix the Dressing: Combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Combine All Ingredients: Gently fold potatoes, eggs, pickles, onion, celery, and parsley into the dressing.
- Adjust and Chill: Season to taste and refrigerate for at least 1 hour.
- Serve and Enjoy: Serve chilled as a side dish.
Notes
For a tangier flavor, add a splash of pickle juice to the dressing.
Nutrition
Calories: 350kcal | Carbohydrates: 25g | Protein: 8g | Fat: 25g | Sodium: 400mg