Potato Egg Salad

This creamy potato egg salad is a great side dish for summer cookouts and lazy day picnics. In this recipe, gold potatoes, hard boiled eggs, celery, and green onions are combined with a tangy dressing that is as simple as it is delicious.

Course Side Dish

Cuisine American

Keyword potato salad, potato side dish

Prep Time 20

Cook Time 30

Refrigerate 1

Total Time 1 50

Servings

Calories 290kcal

Author Elizabeth

Ingredients

2 pounds Gold Potatoes
4 Eggs hard boiled, peeled and cut into bite sized pieces
1 Celery Rib finely diced
2 tablespoons Green Onions chopped (plus a little extra for garnish, optional)
½ cup Mayonnaise
2 tablespoons Apple Cider Vinegar or white vinegar
1 tablespoon Dijon Mustard
½ teaspoon Celery Seed
1 teaspoon Salt plus 1 tablespoon to cook the potatoes
¼ teaspoon Black Pepper

Instructions

Make the dressing

Add the mayonnaise, apple cider vinegar, Dijon mustard, celery seed, salt, and pepper to a jar or bowl. Stir vigorously with a fork or small whisk until the ingredients are combined and the dressing is creamy. Refrigerate until ready to use.

Cook the potatoes

Add the potatoes to a large pot and cover them with water by about 2 inches. Place the pot over high heat and bring the water to a full boil, this will take about 8-10 minutes.
When the water is boiling vigorously, add 1 tablespoon of salt.
Boil the potatoes for 20-30 minutes or until they are fork tender. A small, sharp knife or fork should slide in and out without resistance.
Use a large strainer to drain them and let them cool.

Boil the eggs while the potatoes cook

Carefully place the eggs in a medium saucepan and cover them completely with water. Place the pan over high heat and bring the water to a full boil. Once the water is boiling vigorously, turn off the heat, cover the pan and let the eggs sit for 10 minutes. Drain the water and rinse the eggs with cold water. Peel them when they are cool enough to handle.

Build the potato salad

Cut the potato into 1½ - 2 inch pieces, make them bite sized. Remove and discard the peel from the potatoes, they should come right off. If some pieces stay behind that’s ok because the peel is super thin.
Place them in a large bowl.
Cut the eggs into bite sized pieces and add them to the bowl with the potatoes.
Sprinkle in the celery and green onions and pour the dressing.
Use a rubber spatula to gently stir and toss until the ingredients are combined and everything is coated with the dressing.
Cover the bowl and refrigerate until it is chilled. Stir well and garnish with extra sliced onions before serving.

Notes

The cooking time is going to depend on the size of the potatoes. Try to choose ones that are roughly the same size so that they cook at the same time.

Nutrition