Perfect Potato Salad Recipe With Eggs

A spoonful of potato salad
Keller & Keller/StockFood Creative/Getty Images
  • 60 mins
  • Prep: 20 mins,
  • Cook: 40 mins
  • Yield: 6 Servings

If it's already good, why mess with it?

Such is the thought on any recipe that is just the way you like it; and this is a classic Cajun variant, just like grandma used to make.

What You'll Need

  • 6 medium russet (Idaho) potatoes (about 2 pounds)*peeled or unpeeled
  • 1 teaspoon salt for cooking potatoes
  • 1 cup mayonnaise
  • 1 cup chopped celery
  • 3/4 chopped onion
  • 1/2 cup chopped fresh curly parsley
  • 3 chopped hard-cooked eggs
  • 1 1/2 teaspoons brown mustard (Cajun or Creole)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper

How to Make It

  1. Cook the potatoes in boiling, salted water until tender, 30-40 minutes. Drain, cool, slice, and place in a large bowl.
  2. Add the remaining ingredients to the potatoes in the bowl, and gently but thoroughly toss to mix well.

Tips: May be made up to two days ahead and kept in the refrigerator. 

Nutritional Guidelines (per serving)
Calories 420
Total Fat 31 g
Saturated Fat 5 g
Unsaturated Fat 7 g
Cholesterol 120 mg
Sodium 904 mg
Carbohydrates 30 g
Dietary Fiber 4 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)