potato and egg salad recipe
The Best potato and egg salad recipe
I love this recipe because itās easy to customizeāswap in whatever veggies youāve got on hand, adjust the dressing to taste, and it still comes out great. Plus, itās a great way to use up leftover potatoes or hard-boiled eggs. Itās not just a salad; itās a meal thatās easy to prep ahead and holds up well in the fridge. And honestly, itās a great way to sneak in some extra nutrients without anyone even noticing. The potatoes provide fiber and vitamins, the eggs add protein, and the fresh herbs and greens bring in some much-needed color and flavor. Itās the kind of dish that feels comforting but still feels fresh, and itās perfect for any occasionāwhether youāre feeding a crowd or just grabbing a quick bite.
Classic Potato and Egg Salad
A creamy, comforting potato salad perfect for picnics, BBQs, or as a side dish. Packed with tender potatoes and fluffy eggs, this version keeps flavors bright and textures satisfying.
š„Ingredients
- 1.5 lbs (700g) Yukon Gold potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 tsp salt
- Ā½ tsp black pepper
- 1 cup mayonnaise
- Ā½ cup plain Greek yogurt
- 6 large eggs
- 1 tbsp Dijon mustard
- 1 tbsp fresh dill, chopped
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1 small red onion, finely diced
šØāš³Directions
-
1
Boil the potatoes in salted water for 15ā18 minutes until fork-tender. Drain, rinse with cold water, and let cool. -
2
In a bowl, whisk mayonnaise, Greek yogurt, Dijon mustard, vinegar, and honey until smooth. Stir in diced red onion. -
3
Crack eggs into a separate bowl, then gently fold them into the dressing. Mix in the cooled potatoes. -
4
Chop the dill and fold it into the salad. Cover and refrigerate for at least 1 hour to let flavors meld.
š§Equipment
- Mixing bowls
- Large pot
- Colander
- Fine-mesh strainer
- Knife and cutting board
šNutrition Facts (per serving)
šNotes
Watch Video Of How Classic Potato and Egg Salad Works
ā Frequently Asked Questions About Potato and Egg Salad
1. What is the best way to store this potato and egg salad to keep it fresh longer?
Keep any unused portion in an airtight container in the refrigerator for up to 3 days. For best texture, consume within 2 days. Avoid reheatingāsalads are best enjoyed cold.
2. Can I make this salad ahead of time, or should I prepare it fresh?
This salad tastes even better when made a day ahead. The flavors meld and the potatoes soften slightly, making it more satisfying. Just let it sit at room temperature for 15ā20 minutes before serving.
3. What if I donāt have fresh herbs like parsley or chives?
Substitute dried herbs for fresh in a 1:3 ratio (e.g., 1 teaspoon dried parsley for 1 tablespoon fresh). For extra flavor, add a pinch of smoked paprika or a dash of hot sauce.
4. How do I prevent the eggs from getting soggy when mixing?
Chill the eggs in cold water for 10 minutes before peeling to firm them up. Also, add the eggs last when mixingālet the salad cool slightly before combining them to avoid a watery texture.
5. Is this salad suitable for meal prep, or is it better for a quick lunch?
Itās ideal for meal prep! The flavors hold up well, and the dish is easy to portion. Just avoid storing it in the freezerāfrozen potatoes can turn mushy when thawed.
