Description
A delightful blend of creamy potatoes and hard-boiled eggs tossed in a tangy dressing, perfect for summer picnics and gatherings.
Ingredients
Scale
- 2 pounds potatoes, peeled and diced
- 6 hard-boiled eggs, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon celery, finely chopped
- 1 tablespoon green onions, sliced
- Salt and pepper, to taste
- Paprika, for garnish
Instructions
- Boil the potatoes: Bring a large pot of salted water to a boil. Once boiling, add the diced potatoes and cook until they reach that perfect fork-tender state, about 15-20 minutes. Drain and let cool completely before moving to the next step.
- Prepare the dressing: In a mixing bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until you achieve a silky smooth dressing.
- Combine ingredients: Gently fold the cooled potatoes into the dressing. Next, carefully add the chopped hard-boiled eggs, celery, and green onions.
- Season to taste: Taste as you mix! Sprinkle in salt and pepper until the flavors are harmonious.
- Garnish and chill: Transfer the salad into a serving dish, sprinkling paprika on top. Cover and chill for at least one hour.
- Serve chilled: Enjoy this delightful dish cold, perfectly paired with your favorite summertime foods.
Notes
Make-ahead tip: This salad tastes even better after a day in the fridge. Avoid overcooking the potatoes to maintain their texture.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg