Potato and Egg Salad

Name: Potato and Egg Salad
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1.5 kg waxy potatoes (such as Yukon Gold, peeled and cubed); 6 large eggs (hard-boiled); 1 cup celery (finely chopped); 1 cup red onion (finely chopped); 1/4 cup fresh parsley (chopped); 1 cup mayonnaise; 2 tbsp Dijon mustard; 2 tbsp white vinegar; 1 tsp salt; 1/2 tsp black pepper (freshly ground)

100 min 6 servings Easy

All Recipes

Potato and Egg Salad

A creamy and satisfying potato and egg salad perfect for picnics and barbecues.

Prep

20 min

Cook

20 min

Total

100 min

Servings

Difficulty

Easy

Potato and egg salad is a classic dish that brings comfort and flavour to any meal. This creamy and tangy salad is perfect for picnics, barbecues, or as a side dish for your favourite grilled meats. The combination of tender potatoes, hard-boiled eggs, and a creamy dressing creates a satisfying dish that appeals to all ages. It's easy to prepare and can be made ahead, making it a convenient choice for gatherings and family dinners.

Ingredients

Servings

Salad

Dressing

Instructions

Cook the potatoes

Place the peeled and cubed potatoes in a large pot. Cover with water and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes or until potatoes are tender but not mushy. Drain and let cool slightly.

Pro tip: Test the potatoes with a fork; they should pierce easily without falling apart.

Prepare the eggs

While the potatoes are cooking, place the eggs in a saucepan. Cover with water and bring to a boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10 minutes. Transfer to an ice bath to cool, then peel and chop.

Pro tip: Adding a splash of vinegar to the boiling water helps the eggs peel more easily.

Mix the dressing

In a large bowl, whisk together mayonnaise, Dijon mustard, white vinegar, salt, and pepper until smooth.

Pro tip: Adjust the seasoning to taste after mixing.

Combine ingredients

Add the cooled potatoes, chopped eggs, celery, red onion, and parsley to the dressing. Gently fold until everything is well coated.

Pro tip: Avoid over-mixing to keep the potatoes intact.

Chill the salad

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavours to meld.

Pro tip: For best results, chill overnight.

Serve

Stir the salad before serving and garnish with additional parsley if desired.

Pro tip: Pair with grilled meats for a complete meal.

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Tips & Tricks

<ul><li>Use waxy potatoes like Yukon Gold for the best texture.</li><li>Chill the salad for at least an hour to enhance the flavours.</li><li>Add a splash of vinegar to the cooking water for eggs to make peeling easier.</li><li>Adjust seasoning after chilling as flavours meld.</li></ul>

Serving Suggestions

Serve this potato and egg salad chilled, garnished with fresh herbs like parsley or chives for a pop of colour and flavour. Pair it with grilled chicken or ribs for a delightful meal. This salad can be made a day in advance and stored in an airtight container in the refrigerator. For best results, enjoy it within 2-3 days to maintain its freshness and texture.