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.
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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)
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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.
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Save Kitchen Guide
- → What type of potatoes work best?
Yukon Gold or red potatoes are ideal as they hold shape well after boiling and offer a creamy texture.
- → How should the eggs be cooked?
Hard-boil eggs by simmering for 10 minutes, then cool in an ice bath for easy peeling and dicing.
- → Can the dressing be modified?
Yes, half the mayonnaise can be replaced with Greek yogurt for a lighter, tangier dressing.
- → What fresh herbs complement this salad?
Chives or dill add a fresh, vibrant flavor that pairs well with the creamy dressing and potatoes.
- → Is the salad better served chilled or room temperature?
Chilling the salad for at least 30 minutes allows the flavors to meld and produces the best taste.
