Description
A creamy and flavorful potato salad with hard-boiled eggs, perfect for summer gatherings and potlucks.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes
- 4 hard-boiled eggs
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1/2 cup sweet pickles, chopped
- 1/4 cup red onion, finely chopped
- Salt and pepper to taste
- Paprika for garnish (optional)
Instructions
- Boil the potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain and cool.
- Prepare the eggs by hard boiling them: place in a pot, cover with water, bring to a boil, then turn off the heat and let sit for 12 minutes. Cool, peel, and chop.
- Mix the dressing by combining mayonnaise, mustard, sweet pickles, and red onion in a large bowl.
- Combine the cooled, cubed potatoes and chopped eggs with the dressing, and gently fold together.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 1 hour before serving.
- Garnish with paprika before serving.
Notes
For best results, use waxy potatoes like Yukon Gold. Feel free to add fresh herbs or crispy bacon for added flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 100mg
Keywords: potato salad, summer recipe, picnic food, easy side dish