Chopped Egg Potato Salad

A creamy comforting salad combining tender potatoes chopped eggs and fresh herbs in a tangy dressing—perfect for picnics barbecues or as a hearty side dish.

This salad has become a go-to side at our family gatherings especially during summer picnics.

Ingredients

• Potatoes: 1 ½ lbs (680 g) Yukon Gold or red potatoes peeled and diced
• Celery: 2 celery stalks finely chopped
• Red onion: ½ small red onion finely diced
• Eggs: 4 large eggs
• Mayonnaise: ⅔ cup (160 ml) mayonnaise
• Dijon mustard: 2 tbsp Dijon mustard
• Apple cider vinegar: 1 tbsp apple cider vinegar
• Salt: ½ tsp salt or to taste
• Black pepper: ¼ tsp black pepper
• Fresh herbs: 2 tbsp fresh chives or dill chopped
• Optional add-ins: 1 small dill pickle finely chopped (optional)

Instructions

Step 1:

Place diced potatoes in a large pot Cover with cold salted water and bring to a boil Reduce heat and simmer for 10 12 minutes or until fork-tender Drain and let cool slightly

Step 2:

Meanwhile place eggs in a saucepan cover with cold water and bring to a boil Once boiling cover remove from heat and let stand for 10 minutes Transfer eggs to an ice bath peel and chop

Step 3:

In a large bowl combine mayonnaise Dijon mustard apple cider vinegar salt and black pepper Stir until smooth

Step 4:

Add the cooled potatoes chopped eggs celery red onion herbs and optional pickle to the dressing Gently mix until evenly coated

Step 5:

Taste and adjust seasoning if needed Chill for at least 30 minutes before serving for best flavor

Save

This salad is always a favorite at our family BBQs bringing everyone together around the table.

Serving Suggestions

Serve chilled alongside grilled meats or as part of a picnic spread.

Variations

Add a pinch of smoked paprika for an extra smoky flavor or swap dill for fresh parsley.

Storage

Keep refrigerated in an airtight container for up to 3 days for best freshness.

Save

This easy salad always adds a fresh and hearty touch to our meals.

Cooking Questions & Answers

→ How should the potatoes be cooked for best texture?

Boil peeled, diced Yukon Gold or red potatoes until fork-tender, around 10-12 minutes, then drain and cool before mixing.

→ What is the recommended method for preparing the eggs?

Boil large eggs for 10 minutes, cool in ice bath, peel, and chop finely to blend smoothly into the salad.

→ Can the dressing be adjusted for a lighter option?

Yes, substitute half the mayonnaise with Greek yogurt for a lighter, tangier dressing without losing creaminess.

→ What herbs enhance the flavor best?

Fresh chives or dill add a bright, fresh note that complements the creamy dressing and hearty potatoes well.

→ Is it necessary to chill the salad before serving?

Chilling for at least 30 minutes allows flavors to meld and improves overall taste and texture.