Description
A creamy and indulgent potato salad enhanced with hard-boiled eggs, mustard, celery, and onion, perfect for summer gatherings.
Ingredients
Scale
- 4 large waxy potatoes (such as red or Yukon Gold)
- 4 hard-boiled eggs
- 1/2 cup mayonnaise (or vegan mayo)
- 2 tablespoons mustard (Dijon or yellow)
- 1/4 cup diced celery
- 1/4 cup diced onion
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Bring a large pot of salted water to a boil. Carefully add your potatoes and cook until tender, roughly 15-20 minutes. Drain and allow them to cool completely.
- Prepare your hard-boiled eggs in a separate pot by placing them in cold water, bringing to a boil, then simmering for 9-12 minutes. Cool in ice water for easy peeling.
- Peel and chop the eggs into bite-sized pieces.
- Combine chopped potatoes, hard-boiled eggs, mayonnaise, mustard, diced celery, and onion in a large mixing bowl. Gently mix together without mashing the potatoes too much.
- Season the salad with salt and pepper, tasting to adjust the seasoning.
- Transfer to a serving dish and garnish with a sprinkle of paprika.
- Serve chilled, and enjoy!
Notes
The salad tastes best when allowed to chill in the fridge for a few hours or overnight. Customize with fresh herbs or different vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 210mg