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Potato Salad With Egg

Creamy Potato Salad with Egg Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 251
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes
  • 3 large eggs
  • 2 celery stalks, finely diced
  • 1/4 cup finely chopped red onion
  • 1/2 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp kosher salt, plus more for the water
  • 1/4 tsp black pepper
  • Paprika for finishing

Method
 

  1. Boil the potatoes in salted water for 15-20 minutes until fork-tender, then drain, cool slightly, peel, and chop into bite-sized pieces.
  2. Hard-boil the eggs by boiling for 10 minutes off the heat, then ice-bath, peel, and roughly chop.
  3. Whisk the mayonnaise, mustard, vinegar, salt, and pepper in a large bowl until smooth.
  4. Fold in the warm potatoes, eggs, celery, and red onion gently, then cover and chill for 30 minutes.
  5. Scoop into a serving bowl, dust with paprika, and serve cold.

Notes

If you have the time, letting the salad rest in the fridge overnight deepens the flavor even more. Soak the chopped red onion in cold water for 5 minutes to take the raw edge off.