Save A creamy, comforting salad combining tender potatoes, chopped eggs, and fresh herbs in a tangy dressing—perfect for picnics, barbecues, or as a hearty side dish.
This salad has been a family favorite for years, bringing everyone together at summer cookouts and casual lunches.
Ingredients
- Vegetables: 1 ½ lbs (680 g) Yukon Gold or red potatoes peeled and diced, 2 celery stalks finely chopped, ½ small red onion finely diced
- Eggs: 4 large eggs
- Dressing: ⅔ cup (160 ml) mayonnaise, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, ½ tsp salt or to taste, ¼ tsp black pepper
- Fresh Herbs: 2 tbsp fresh chives or dill chopped
- Optional Add-ins: 1 small dill pickle finely chopped (optional)
Instructions
- Step 1:
- Place diced potatoes in a large pot. Cover with cold salted water and bring to a boil. Reduce heat and simmer for 10-12 minutes or until fork-tender. Drain and let cool slightly.
- Step 2:
- Meanwhile place eggs in a saucepan cover with cold water and bring to a boil. Once boiling cover remove from heat and let stand for 10 minutes. Transfer eggs to an ice bath peel and chop.
- Step 3:
- In a large bowl combine mayonnaise Dijon mustard apple cider vinegar salt and black pepper. Stir until smooth.
- Step 4:
- Add the cooled potatoes chopped eggs celery red onion herbs and optional pickle to the dressing. Gently mix until evenly coated.
- Step 5:
- Taste and adjust seasoning if needed. Chill for at least 30 minutes before serving for best flavor.
Save This salad always brings back memories of warm summer days spent with family and friends sharing stories and laughter.
Required Tools
Large pot, saucepan, mixing bowls, colander, knife and cutting board, spoon or spatula
Allergen Information
Contains eggs and may contain traces of mustard (in Dijon mustard) and egg (in mayonnaise). Check mayonnaise for potential allergens if using store-bought.
Nutritional Information
Calories 320 Total Fat 19 g Carbohydrates 29 g Protein 8 g per serving
Save Enjoy this flavorful salad as a perfect companion to any summer meal. It's sure to become a regular favorite.
Recipe FAQ
- → What type of potatoes work best?
Yukon Gold or red potatoes hold their shape well and provide a creamy texture when boiled, making them ideal for this salad.
- → How can I achieve the right dressing consistency?
Mix mayonnaise, Dijon mustard, and apple cider vinegar thoroughly until smooth to create a tangy and creamy dressing that coats ingredients evenly.
- → Can fresh herbs be substituted?
Fresh chives or dill work best for their mild, aromatic qualities, but parsley or tarragon can be alternatives depending on preference.
- → What is the best way to cook eggs for chopping?
Boil eggs for about 10 minutes, then cool in an ice bath to ensure easy peeling and a firm yolk suitable for chopping.
- → How long should the salad chill before serving?
Chilling the salad for at least 30 minutes allows flavors to meld and increases overall freshness.