Classic Potato Salad with Eggs
User Reviews
5
Classic Potato Salad with Eggs
Description
The Classic Potato Salad with Eggs starts by peeling and dicing gold potatoes into half-inch cubes, which are then boiled in salted cold water until fork tender. After draining and cooling, the potatoes are combined with chopped hard-boiled eggs and bite-sized celery pieces for crunch. The dressing is made by mixing mayonnaise with white wine vinegar, Dijon mustard, and granulated garlic, then seasoning with salt and freshly cracked black pepper.
Once the dressing is smooth and adjusted to taste, it is gently mixed into the potato, egg, and celery mixture to coat evenly without breaking up the potatoes. Garnishing with chopped green onions provides a mild fresh bite that complements the creamy base. The salad can be served immediately or chilled for later consumption.
This salad holds well in the refrigerator for up to a week if stored airtight. Preparing components in advance, such as boiling eggs and potatoes ahead of time and keeping them refrigerated, speeds assembly when ready to serve. The recipe encourages testing seasoning levels after dressing to maintain the right balance of tang and saltiness.
Ingredients
Potato Salad
- 2 pounds gold potatoes
- 4 egg peeled and diced, hard boiled
- 2 celery diced into bite-sized pieces, ribs
Dressing
- ½ cup mayonnaise
- 2 ½ tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon granulated garlic
- salt to taste
- black pepper to taste
- green onion for garnish, aka scallions
Instructions
- Wash, then peel the potatoes with a vegetable peeler. Cut into ½” cubes.
- Place the chopped potatoes in cold water in a large saucepan. Add a pinch of salt to season the water.
- Bring the potatoes to a boil over high heat. Cook until fork tender, about 15 minutes.
- When the potatoes are fork tender, drain the potatoes and let cool for 15-20 minutes. You can also rinse with cold water to stop the cooking processs.
- Combine the mayonnaise with white wine vinegar, mustard and granulated garlic. Stir until smooth, then taste and add salt and pepper, if necessary.
- Once the potatoes are cooled, toss with the egg and celery.
- Pour the dressing on top of the potato mixture, and gently mix to combine.
- Serve immediately, or store in the fridge, then serve when ready.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Notes
- Store the potato salad in an airtight container in the refrigerator for up to one week.
- Hard boil the eggs and boil the potatoes ahead of time, keeping both refrigerated until ready to assemble.
- Let boiled potatoes cool completely before mixing to avoid breaking them up in the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 236mg | 10% |
| Potassium | 731mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 30mg | 33% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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