Potato Egg Salad
A classic and comforting Potato Egg Salad, perfect for picnics and gatherings. This recipe combines creamy potatoes, hard-boiled eggs, and a tangy dressing for a delightful side dish.
Ingredients
Ingredients
- 2 pounds Gold Potatoes
- 4 Eggs (hard-boiled, peeled, and cut into bite-sized pieces)
- 1 Celery Rib (finely diced)
- 2 tablespoons Green Onions or Chives (chopped (plus extra for garnish, optional))
- 0.5 cup Mayonnaise
- 2 tablespoons Apple Cider Vinegar (or white vinegar)
- 1 tablespoon Dijon Mustard
- 0.5 teaspoon Celery Seed
- 1 teaspoon Salt (plus 1 tablespoon for cooking the potatoes)
- 0.25 teaspoon Black Pepper
Instructions
- Boil potatoes until tender. Drain and let cool.
- Combine cooled potatoes, eggs, celery, and green onions in a bowl.
- In a separate bowl, whisk together mayonnaise, vinegar, mustard, celery seed, salt, and pepper.
- Pour dressing over potato mixture and gently stir to combine.
- Refrigerate for at least 30 minutes before serving. Garnish with extra green onions, if desired.
Notes
For a tangier flavor, add a bit more apple cider vinegar. You can also add other vegetables like bell peppers or pickles for extra crunch.
Nutrition
Calories: 250kcal | Carbohydrates: 20g | Protein: 7g | Fat: 16g | Sodium: 400mg