Description
A creamy and zesty potato salad featuring hard-boiled eggs, crunchy celery, and a sprinkle of paprika, perfect for summer gatherings.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 4 hard-boiled eggs
- 1 cup mayonnaise
- 1 tablespoon mustard
- 1/2 cup diced celery
- 1/4 cup diced red onion
- Salt and pepper to taste
- Paprika for garnish (optional)
Instructions
- Boil the potatoes: Wash and dice the potatoes into 1-inch cubes. Place them in a pot with water and salt, bringing to a boil for 10-15 minutes until fork-tender.
- Hard-Boil the eggs: In a saucepan, cover eggs with water, boil, then turn off heat and let sit covered for 12-14 minutes. Transfer to an ice bath.
- Chop the veggies: Dice celery and onion to your preferred texture.
- Prepare the dressing: In a bowl, whisk mayonnaise, mustard, salt, and pepper. Optionally add vinegar for tanginess.
- Combine everything: Add cooled potatoes to the dressing, mix gently, then chop and fold in hard-boiled eggs.
- Final touches: Taste and adjust seasoning, then chill in the fridge for at least 30 minutes.
- Garnish and serve: Optionally sprinkle paprika before serving.
Notes
For variations, try adding herbs or replace mayo with avocado for a vegan option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 190mg
Keywords: potato salad, easy recipes, summer recipes, comfort food, side dishes