Description
A delicious combination of creamy egg salad and classic potato salad, perfect for any occasion.
Ingredients
Scale
- 4 large eggs, hard-boiled and chopped
- 1 pound baby potatoes, cooked and cubed
- 1/2 cup mayonnaise
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a medium bowl, combine the chopped hard-boiled eggs, cooked and cubed potatoes, mayonnaise, chopped celery, chopped red onion, Dijon mustard, salt, and pepper.
- Gently mix all ingredients until well combined, ensuring not to mash the potatoes too much.
- Chill the egg salad potato salad for at least 30 minutes before serving to allow the flavors to meld.
- Garnish with fresh parsley before serving.
Notes
- For a tangier flavor, you can add a teaspoon of pickle relish.
- Adjust mayonnaise quantity to your preference for creaminess.
- Ensure potatoes are fully cooked but not mushy before cubing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg
Keywords: Egg Salad Potato Salad, potato and egg salad combination, how to make egg and potato salad, creamy egg potato salad, egg salad with potatoes, potato salad with eggs