Potato Salad Recipe With Egg
User Reviews
5
Potato Salad Recipe With Egg
Description
This Potato Salad Recipe With Egg calls for peeled potatoes cut into uniform chunks and cooked until tender but still firm. The dressing is made by whisking together mayonnaise with granulated sugar, white vinegar, yellow mustard, and garlic powder, creating a balanced flavor profile that is creamy with mild acidity and a subtle sweetness. Chopped hard-boiled eggs add richness, while sliced celery and minced onion contribute crispness and freshness.
The ingredients are combined once the potatoes have cooled slightly, and the salad is seasoned with freshly ground salt and black pepper to personal taste. Garnishing with paprika adds a mild smoky note and color contrast. This salad suits casual gatherings and can be served chilled or at room temperature.
For best results, waxy potatoes like Yukon gold are preferred for their ability to hold shape, but Russets may also be used if slight breaking apart is acceptable. The salad stores well for up to four days refrigerated. Potatoes may be prepped a day in advance by cubing and soaking in water to prevent browning, while eggs can be cooked up to a week ahead.
Ingredients
- 3 pounds potato peeled and cut into 3/4-inch chunks (see note 1
- salt freshly ground
- black pepper freshly ground
- 1 1/2 cups mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons white vinegar
- 1 tablespoon yellow mustard (see note 2)
- 1 teaspoon garlic powder
- 1/2 medium onion minced (about 1 cup)
- 2 ribs celery thinly sliced
- 6 egg peeled and chopped, hard-boiled
- paprika for garnish
Instructions
- In a large pot, add potatoes, 1 tablespoon salt, and enough water to cover. Bring to boil, reduce heat, and simmer until potatoes are tender, about 10 minutes. Drain well and cool slightly.
- Meanwhile, in a small bowl whisk together mayonnaise, sugar, vinegar, mustard, and garlic powder.
- In a large bowl, add potatoes, onion, celery, and chopped eggs. Add mayonnaise mixture and stir to combine.
- Season to taste with salt and pepper (I like 1 1/2 teaspoons salt and 3/4 teaspoon pepper). Garnish with paprika.
Notes
- Choose waxy potatoes like new potatoes or Yukon Golds to maintain shape, though Russets can be used if some breaking apart is acceptable.
- Substitute yellow mustard with 1 teaspoon ground mustard if preferred.
- Store any leftover potato salad covered in the refrigerator for up to four days.
- Potatoes can be peeled, cubed, and stored submerged in water in the refrigerator up to 24 hours before cooking.
- Hard-boiled eggs can be prepared up to one week ahead to save time on assembly day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (1 cup each)
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 395kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 126mg | 42% |
| Sodium | 282mg | 12% |
| Potassium | 652mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 27mg | 30% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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