Potato salad is a timeless classic that pairs perfectly with a variety of meals. Whether you’re hosting a BBQ, picnic, or just looking for a comforting side dish, this easy recipe for Potato Salad with Eggs is a must-try!
Ingredients:
- 4 large potatoes (Yukon Gold or russet work well)
- 4 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard (optional)
- 1 tablespoon apple cider vinegar (or white vinegar)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 cup chopped fresh parsley (optional)
- 1/4 cup finely chopped red onion (optional)
- 1/4 cup finely chopped celery (optional)
Instructions:
- Cook the Potatoes:
- Peel (optional) and cube the potatoes into bite-sized pieces.
- Place the cubes in a large pot, cover them with cold water, and add a pinch of salt.
- Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes for 10-12 minutes, until tender.
- Drain the potatoes and set aside to cool slightly.
- Boil the Eggs:
- Place the eggs in a separate pot and cover with cold water.
- Bring to a boil, then reduce heat and simmer for 9-10 minutes.
- Once cooked, transfer the eggs to cold water to cool down before peeling and chopping them.
- Make the Dressing:
- In a large bowl, mix the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Stir until well combined.
- Assemble the Salad:
- Add the cooled potatoes and chopped eggs to the dressing and gently stir to coat.
- For added texture and flavor, add finely chopped parsley, onion, and celery.
- Chill and Serve:
- Refrigerate the salad for at least 30 minutes to allow the flavors to develop.
- Serve chilled and enjoy!
This Potato Salad with Eggs is the perfect addition to any meal. Its creamy texture, combined with the freshness of herbs and crunchy vegetables, makes it a crowd-pleaser every time.