Save 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.