This Creamy Potato Salad with Eggs is a classic and comforting side dish, perfect for barbecues, picnics, potlucks, or as a simple accompaniment to a meal. It features tender chunks of boiled potatoes mixed with hard-boiled eggs, a creamy and tangy dressing, and often includes other flavorful additions like celery, onion, and mustard. The result is a rich and satisfying salad with a delightful balance of textures and flavors. The base of the salad is typically made with waxy or all-purpose potatoes such as Yukon Gold, red potatoes, or Russet potatoes, which are boiled or steamed until tender but still firm enough to hold their shape when cut into chunks. Hard-boiled eggs are a quintessential ingredient, adding protein and a creamy texture when chopped and mixed into the salad. The dressing is what brings everything together, and it’s usually mayonnaise-based, providing a creamy richness. Tanginess is often introduced through the addition of yellow mustard, Dijon mustard, or vinegar (white or apple cider). Celery adds a refreshing crunch, while finely chopped onion (yellow or red) provides a subtle pungent flavor. Some variations might include sweet pickle relish for a touch of sweetness and tang, or herbs like dill or parsley for freshness. The salad is typically seasoned with salt and pepper to taste. The preparation involves boiling the potatoes and eggs until cooked, then allowing them to cool before chopping them into bite-sized pieces. The other ingredients (celery, onion, relish, herbs) are chopped finely. The dressing ingredients (mayonnaise, mustard, vinegar, salt, pepper) are mixed together in a large bowl. Finally, the chopped potatoes, eggs, and other vegetables are gently folded into the dressing until everything is well combined. The salad is often chilled for at least an hour to allow the flavors to meld together before serving. Garnishes can include a sprinkle of paprika, chopped fresh parsley, or extra slices of hard-boiled egg, as seen in the image. This Creamy Potato Salad with Eggs is a timeless favorite, offering a satisfying and flavorful side dish that complements a wide variety of main courses.
The texture of Creamy Potato Salad with Eggs is a delightful combination of soft, tender chunks of potato and firm, slightly crumbly pieces of hard-boiled egg, all coated in a smooth and creamy dressing. The addition of celery provides a pleasant crunch, while finely chopped onion offers a subtle bite.
The flavor profile is a classic balance of creamy and tangy. The potatoes offer a mild, earthy base, while the hard-boiled eggs add a subtle richness. The mayonnaise-based dressing provides creaminess, and the mustard and vinegar contribute a welcome tanginess. Celery and onion add fresh, savory notes.
Creamy Potato Salad with Eggs is a quintessential side dish for barbecues, picnics, potlucks, summer gatherings, and holiday meals. It pairs well with grilled meats, sandwiches, burgers, fried chicken, and many other dishes. It’s a versatile and crowd-pleasing salad.
The preparation of Creamy Potato Salad with Eggs involves boiling potatoes and eggs, chopping them and other vegetables, preparing a creamy dressing, and then gently combining all the ingredients. First, potatoes are washed, peeled (optional), and cut into chunks before being boiled or steamed until tender but not mushy. Hard-boiled eggs are cooked separately, cooled, peeled, and chopped. While the potatoes and eggs are cooking and cooling, celery and onion are finely chopped. A creamy dressing is made by whisking together mayonnaise, mustard (yellow or Dijon), vinegar (white or apple cider), and seasonings like salt and pepper. Some recipes might include sweet pickle relish or other flavor enhancers. Once the potatoes and eggs are cooled, they are gently folded into the dressing along with the chopped celery and onion (and any other additions like relish or herbs). The salad is mixed until everything is well coated and then typically chilled for at least an hour to allow the flavors to meld. Before serving, it can be garnished with paprika, fresh herbs, or extra egg slices.
Ingredients:
- 2 lbs Yukon Gold, red potatoes, or other waxy/all-purpose potatoes, cut into 1-inch chunks
- 6 large eggs
- ½ cup mayonnaise (or more, to taste)
- ¼ cup yellow mustard or Dijon mustard (to taste)
- 2 tablespoons white vinegar or apple cider vinegar (to taste)
- 1 stalk celery, finely chopped
- ¼ cup finely chopped yellow or red onion (to taste)
- 1 tablespoon sweet pickle relish (optional)
- 1 tablespoon chopped fresh dill or parsley (optional)
- Salt and freshly ground black pepper, to taste
- Paprika, for garnish (optional)
Equipment:
- Large pot
- Knife
- Cutting board
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Instructions:
- Cook the Potatoes: Place the cut potatoes in a large pot and cover them with cold, salted water. Bring to a boil and cook until they are tender but still firm (about 12-15 minutes for Yukon Golds, slightly longer for red potatoes). Drain the potatoes well and let them cool completely.
- Cook the Eggs: While the potatoes are cooking, place the eggs in a separate pot and cover them with cold water by about an inch. Bring the water to a rolling boil, then remove from the heat, cover, and let sit for 10-12 minutes for hard-boiled eggs. Immediately transfer the eggs to an ice bath to cool completely. Peel the cooled eggs and chop them into bite-sized pieces.
- Prepare Other Ingredients: Finely chop the celery and onion. If using, chop the fresh dill or parsley and measure out the sweet pickle relish.
- Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, mustard, and vinegar until smooth. Season with salt and freshly ground black pepper to taste. Add the chopped celery, onion, and relish (if using) to the dressing and stir to combine.
- Assemble the Salad: Once the potatoes are completely cooled, gently fold them into the dressing mixture. Then, add the chopped hard-boiled eggs and fresh herbs (if using). Stir gently to combine everything without mashing the potatoes or eggs too much.
- Chill: Cover the bowl and refrigerate the potato salad for at least 1 hour to allow the flavors to meld together.
- Garnish and Serve: Before serving, give the potato salad a final stir and taste for seasoning, adjusting salt and pepper as needed. Transfer the salad to a serving dish and garnish with a sprinkle of paprika or extra slices of hard-boiled egg, if desired. Serve chilled.
Enjoy this classic Creamy Potato Salad with Eggs!