Classic Potato and Egg Salad
A timeless potato and egg salad combining tender potatoes and perfectly boiled eggs with a creamy dressing, perfect for any gathering or picnic.
Prep time: 20 minutesCook time: 15 minutesServes: 6
Ingredients
2 lbs russet potatoes, peeled and cubed
6 large eggs
1 cup mayonnaise
2 tablespoons Dijon mustard
1/2 cup chopped celery
1/4 cup chopped red onion
2 tablespoons chopped fresh dill
1 tablespoon apple cider vinegar
Salt and pepper to taste
Instructions
1. Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook for about 10-15 minutes, until tender but not mushy. Drain and set aside to cool.
2. In a separate pot, place the eggs and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes before transferring to an ice bath. Once cooled, peel and chop the eggs.
3. In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth.
4. Add the cooled potatoes, chopped eggs, celery, red onion, and dill to the dressing. Gently toss to combine.
5. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Enjoy cold directly from the refrigerator. Do not reheat.
Scan for cooking tips & leave a review!
itsonly.recipes/view/classic-potato-and-egg-salad
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
