Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 6
Introduction
Potato egg salad is a creamy, comforting classic that combines tender potatoes with rich eggs and fresh herbs for a perfectly balanced dish. This version features a smooth, tangy dressing that coats every bite, while chopped chives and herbs add a bright, fresh flavor. The soft texture of potatoes and eggs pairs beautifully with the creamy dressing, making it ideal for picnics, barbecues, or quick family meals. It’s simple to prepare and tastes even better after chilling. For the best texture, cook the potatoes until just fork-tender so they hold their shape.
Ingredients
- 2 lbs potatoes, peeled and cubed (900 g)
- 4 large eggs
- 1/2 cup mayonnaise (120 ml)
- 2 tablespoons Greek yogurt or sour cream (30 ml)
- 1 tablespoon Dijon mustard (15 ml)
- 1 tablespoon lemon juice or vinegar (15 ml)
- 1 teaspoon salt (6 g)
- 1/2 teaspoon black pepper (2 g)
- 2 tablespoons fresh chives, chopped (10 g)
- 2 tablespoons fresh parsley or dill, chopped (optional)
- 1/4 cup red onion, finely chopped (40 g)
Step-by-Step Instructions
- Cook the potatoes: Place cubed potatoes in a pot of salted water. Bring to a boil and cook for 10–12 minutes until fork-tender. Drain and let cool slightly.
- Boil the eggs: In another pot, boil eggs for 9–10 minutes until fully cooked. Cool, peel, and chop.
- Prepare the dressing: In a large bowl, mix mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Combine ingredients: Add potatoes, chopped eggs, red onion, chives, and herbs to the dressing.
- Mix gently: Stir carefully to coat everything without breaking the potatoes too much.
- Chill: Refrigerate for at least 30 minutes to allow flavors to blend.
- Serve: Garnish with extra chives and serve chilled.
FAQs
Q1: What potatoes are best for potato egg salad?
Yukon Gold or red potatoes work best because they hold their shape and have a creamy texture.
Q2: Can I make potato egg salad ahead of time?
Yes, it tastes even better after chilling for a few hours or overnight.
Q3: How long does it last in the fridge?
Store in an airtight container in the refrigerator for up to 3–4 days.