why make this recipe
Creamy Potato Salad with Egg is a classic dish that brings comfort and joy to any meal. It’s simple to prepare and perfect for gatherings, picnics, or a hearty side at dinner. The creamy texture combined with the flavor of eggs makes it a favorite among many. Plus, it’s a fantastic way to use up leftover potatoes and eggs!
how to make Creamy Potato Salad with Egg
Ingredients:
- 2 pounds potatoes
- 4 large eggs
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup sweet pickle relish
- Salt and pepper to taste
- Paprika for garnish
Directions:
- Boil the potatoes in salted water until tender. Drain and let cool before peeling and cubing.
- In a separate pot, hard boil the eggs, then cool, peel and chop.
- In a large bowl, combine the mayonnaise, Dijon mustard, celery, onion, and pickle relish. Mix well.
- Add the cooled potatoes and chopped eggs to the dressing and gently fold until well coated.
- Season with salt and pepper to taste.
- Transfer to a serving dish, sprinkle with paprika, and chill in the refrigerator before serving.
how to serve Creamy Potato Salad with Egg
Serve the Creamy Potato Salad with Egg chilled. It makes a great side dish for grilled meats, sandwiches, or even just on its own. You can also add some extra veggies or herbs for a colorful touch.
how to store Creamy Potato Salad with Egg
Store any leftover potato salad in an airtight container in the refrigerator. It will keep well for about 3 to 5 days. If you notice it getting a bit dry after a few days, simply stir in a little more mayonnaise to freshen it up.
tips to make Creamy Potato Salad with Egg
- Use waxy potatoes like red or new potatoes for the best texture.
- Allow the potatoes to cool completely before adding the dressing to prevent it from getting watery.
- For extra flavor, let the salad sit in the refrigerator for a few hours before serving.
variation
You can add ingredients like crispy bacon, diced pickles, or fresh herbs like dill for a different twist. Each variation adds its own unique flavor to the salad!
FAQs
Can I make this potato salad in advance?
Yes, you can make it a day ahead. Just keep it refrigerated until ready to serve.
What can I substitute for mayonnaise?
You can use Greek yogurt or a vegan mayo for a healthier or dairy-free version.
Is it safe to eat potato salad that’s been left out?
No, it’s important to keep potato salad refrigerated. If it’s been out for more than two hours, it’s best to throw it away.
Creamy Potato Salad with Egg
Ingredients
Method
- Boil the potatoes in salted water until tender. Drain and let cool before peeling and cubing.
- In a separate pot, hard boil the eggs, then cool, peel and chop.
- In a large bowl, combine the mayonnaise, Dijon mustard, celery, onion, and pickle relish. Mix well.
- Add the cooled potatoes and chopped eggs to the dressing and gently fold until well coated.
- Season with salt and pepper to taste.
- Transfer to a serving dish, sprinkle with paprika, and chill in the refrigerator before serving.