My Perfect Potato and Egg Salad

Creamy, tangy, and packed with hearty flavor, My Perfect Potato and Egg Salad is the ultimate side dish for any meal or gathering. Featuring tender Yukon Gold potatoes, perfectly cooked eggs, and the satisfying crunch of celery and red onion, this classic recipe gets a flavor upgrade with a zesty dressing made from mayonnaise, Dijon mustard, apple cider vinegar, and a hint of paprika. The addition of fresh parsley brings a bright, herbaceous note to every bite. Easy to prepare and ready in under an hour, this chilled potato and egg salad is perfect for summer barbecues, potlucks, or as a comforting make-ahead dish for busy weeknights. Serve it as a crowd-pleaser alongside grilled meats or enjoy it on its own for a delightful light meal!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2.5 lbs Yukon Gold potatoes
• 6 pieces Large eggs
• 2 pieces Celery stalks
• 0.5 pieces Red onion
• 0.75 cups Mayonnaise
• 1.5 tbsp Dijon mustard
• 1 tbsp Apple cider vinegar
• 2 tbsp Fresh parsley
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 tsp Paprika

Directions

Step 1

Wash and peel the Yukon Gold potatoes. Cut them into bite-sized chunks and place them in a large pot.

Step 2

Fill the pot with enough water to cover the potatoes, add a pinch of salt, and bring to a boil. Lower the heat to a simmer and cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and let cool.

Step 3

Meanwhile, place the eggs in a medium-sized pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let the eggs sit for 10 minutes.

Step 4

After 10 minutes, transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces.

Step 5

Finely chop the celery stalks and red onion. Set aside.

Step 6

In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, chopped parsley, salt, black pepper, and paprika to create the dressing.

Step 7

In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, and red onion.

Step 8

Pour the dressing over the potato mixture and gently toss until the salad is evenly coated.

Step 9

Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld.

Step 10

Before serving, give the salad a final stir and garnish with a sprinkle of additional parsley or paprika, if desired. Serve chilled.

Nutrition Facts

Serving size	1821.7 grams (1821.7g)

Amount per serving	% Daily Value*
Calories	2656

Total Fat 165.10g	212%
Saturated Fat 20.90g	105%
Polyunsaturated Fat NaNg
Cholesterol 1293mg	431%
Sodium 3859mg	168%
Total Carbohydrate 251.60g	91%
Dietary Fiber 18.60g	66%
Total Sugars 12.50g
Protein 60.80g	122%

Vitamin D 240IU	1200%
Calcium 389mg	30%
Iron 16mg	87%
Potassium 5584mg	119%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.3%

Protein: 8.9%

Carbs: 36.8%