A delicious and hearty egg and potato salad that's perfect as a side dish or main course.
Ingredients
- 4 whole potatoes peeled and diced
- 4 whole eggs hard boiled
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper to taste
- 1/4 cup chopped green onions
Instructions
- Bring a pot of water to a boil, add the potatoes and boil for about 15 minutes or until tender. Drain and cool.
- Peel the hard-boiled eggs and chop them into small pieces.
- In a large bowl, mix mayonnaise, mustard, salt, and black pepper until combined.
- Add the cooled potatoes, chopped eggs, and green onions to the bowl and stir gently until everything is coated with the dressing.
- Refrigerate the salad for at least an hour before serving to allow flavors to meld.
Notes
For best texture, use waxy potatoes like Yukon Gold or red potatoes—they hold their shape well after boiling. Be sure to let both the potatoes and eggs cool completely before mixing to avoid a watery salad. For extra flavor, chill the salad for at least an hour before serving to allow the ingredients to meld.
Want some crunch? Add finely chopped pickles, celery, or red onion. You can also lighten it up by swapping some or all of the mayo with Greek yogurt or sour cream.
This salad is a great make-ahead option for parties and can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1gCalories: 196kcalCarbohydrates: 1gProtein: 1gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 15mgSodium: 802mgPotassium: 20mgFiber: 0.2gSugar: 0.2gVitamin A: 28IUVitamin C: 0.2mgCalcium: 7mgIron: 0.2mg