The Best Potato Salad Recipe with Egg
The Best Potato Salad Recipe with Egg
Table of Contents
The Best Potato Salad Recipe with Egg
Discover the ultimate potato salad recipe with egg that’s creamy, tangy, and easy to prepare. This classic side dish is perfect for picnics, barbecues, or as a comforting addition to any meal. Follow this step by step guide for a foolproof potato salad that will delight everyone at your table.
Description
The Best Potato Salad Recipe with Egg is the quintessential side dish for any gathering. This recipe combines tender, perfectly boiled potatoes with the rich creaminess of a mayo based dressing, balanced by tangy mustard and a hint of sweetness from relish. Hard boiled eggs add texture and flavor, while chopped celery and onion provide a delightful crunch.
In this guide, you’ll learn how to achieve the ideal potato texture, tips for peeling eggs easily, and tricks to elevate the dressing. Whether you’re preparing for a family barbecue, potluck, or a quick dinner side, this The Best Potato Salad Recipe with Egg will become your go to recipe. We’ll also share tips to customize the dish to fit dietary needs and variations for a lighter version.
With detailed instructions, preparation times, and pro tips, this recipe guarantees the perfect balance of flavors and textures every time. Plus, it’s loaded with wholesome ingredients, making it as nutritious as it is delicious.
Ingredients
- Potatoes (Yukon Gold or Russet): 2 lbs
- Hard Boiled Eggs: 4 large, peeled and diced
- Mayonnaise: ¾ cup
- Dijon Mustard: 1 tbsp
- Sweet Pickle Relish: 2 tbsp
- Apple Cider Vinegar: 1 tbsp
- Celery: 2 stalks, finely chopped
- Red Onion: ¼ cup, finely diced
- Salt: 1 tsp (or to taste)
- Black Pepper: ½ tsp
- Paprika: For garnish
- Fresh Parsley: For garnish
Instructions
- Boil the Potatoes: Wash and peel the potatoes, then cut them into bite sized chunks. Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt.
- Prepare the Hard Boiled Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes.
- Make the Dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, salt, and pepper.
- Combine Ingredients: Gently fold the cooled potatoes into the dressing. Add diced eggs, celery, and red onion. Mix until evenly coated.
- Chill and Serve: Cover and refrigerate the salad for at least 1 hour to allow flavors to meld. Garnish with paprika and fresh parsley before serving.
Notes
- Customization: For a tangier salad, add more mustard or a splash of lemon juice. Swap sweet pickle relish for dill pickle relish if preferred.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Pro Tip: Use waxy potatoes like Yukon Golds for a firmer texture or Russet potatoes for a creamier consistency.
The Best Potato Salad Recipe with Egg
Ingredients
- Potatoes Yukon Gold or Russet: 2 lbs
- Hard Boiled Eggs: 4 large peeled and diced
- Mayonnaise: ¾ cup
- Dijon Mustard: 1 tbsp
- Sweet Pickle Relish: 2 tbsp
- Apple Cider Vinegar: 1 tbsp
- Celery: 2 stalks finely chopped
- Red Onion: ¼ cup finely diced
- Salt: 1 tsp or to taste
- Black Pepper: ½ tsp
- Paprika: For garnish
- Fresh Parsley: For garnish
Instructions
- Boil the Potatoes: Wash and peel the potatoes, then cut them into bite sized chunks. Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt.
- Prepare the Hard Boiled Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes.
- Make the Dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, salt, and pepper.
- Combine Ingredients: Gently fold the cooled potatoes into the dressing. Add diced eggs, celery, and red onion. Mix until evenly coated.
- Chill and Serve: Cover and refrigerate the salad for at least 1 hour to allow flavors to meld. Garnish with paprika and fresh parsley before serving.
Notes
- Customization: For a tangier salad, add more mustard or a splash of lemon juice. Swap sweet pickle relish for dill pickle relish if preferred.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Pro Tip: Use waxy potatoes like Yukon Golds for a firmer texture or Russet potatoes for a creamier consistency.
