|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||39%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If it's already good, why mess with a classic potato salad? Such is the thought on any recipe that is just the way you like it. However, there's always room for some great tweaks when it comes to cooking, and especially great potato salad, a dish that is a perennial fave at picnics, cookouts, and simple family meals in the summertime. For this recipe, brown mustard adds a kick, and the fresh crunch of celery and onion ensures you'll be coming back for more.
This recipe requires you to make some hard-boiled eggs ahead of time, but if having those on hand is part of your regular snack or meal prep, you'll be ready to make this at a moment's notice.
- 6 medium (about 2 pounds) russet (Idaho) potatoes, peeled or unpeeled
- 1 teaspoon salt, for cooking potatoes
- 1 cup mayonnaise
- 1 cup chopped celery
- 3/4 cup chopped onion
- 1/2 cup chopped flat leaf parsley, plus more for garnish if desired
- 3 hard-boiled eggs, chopped; plus more eggs for garnish if desired
- 1 1/2 teaspoons brown mustard
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- Parsley, for garnish
- Freshly ground black pepper, to taste
Gather the ingredients.
Cook the potatoes in boiling, salted water until tender, 30 to 40 minutes.
Drain, cool, and slice the potatoes. Place in a large bowl.
Add the remaining ingredients to the potatoes in the bowl.
Gently but thoroughly toss to mix well. Garnish with additional egg, parsley, and ground pepper if desired.
- This recipe may be made up to two days ahead and kept in the refrigerator.
- Be sure to completely drain the potatoes before mixing them with the other ingredients to help prevent the salad from becoming watery.
- You can boil the potatoes ahead of time. If you plan to do so, don't peel them until you are ready to mix the salad. They will keep for a day or two in the refrigerator.
- Potato salad with egg also happens to be delicious with the addition of crumbled cooked bacon.
- You can also add crumbled chives instead of parsley to garnish the salad.
- If you prefer a tangier taste to your potato salad, substitute all or some of the mayonnaise for sour cream, plain yogurt, or plain Greek yogurt—or some combination thereof.
How to Store Potato Salad With Eggs
Potato salad with hard-boiled eggs will keep for three to five days in the refrigerator if it's in an airtight container. Unfortunately, potato salad does not freeze well, as the mayonnaise suffers a texture change and doesn't really defrost well.