Description
A classic creamy Egg Potato Salad that combines tender potatoes, rich hard-boiled eggs, and a zesty dressing, perfect for picnics and gatherings.
Ingredients
Scale
- 4 medium potatoes, scrubbed
- 3 hard-boiled eggs
- 1 cup celery, chopped
- 1/2 cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Instructions
- Boil the potatoes in a large pot filled with salted water until fork-tender, about 15-20 minutes. Drain and let cool.
- Chop the cooled potatoes into bite-sized pieces and transfer to a large mixing bowl.
- Add the hard-boiled eggs and chopped celery to the bowl.
- Prepare the dressing by whisking together mayonnaise, mustard, apple cider vinegar, salt, and pepper in a separate bowl.
- Combine the dressing with the potato mixture, gently folding to ensure even coating without over-mixing.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
Prepare a few hours in advance or the day before for best flavor. Can be customized with additional ingredients like pickles or fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 185mg