Description
A classic American side dish with a creamy tangy flavor made from boiled potatoes, hard-boiled eggs, mayonnaise, and mustard. This simple yet satisfying salad features a rich combination of tender eggs, hearty potatoes, and a zesty dressing, perfect for summer meals or family gatherings.
Ingredients
Red Potatoes 3 pounds
Large Eggs 6
Mayonnaise 1/2 cup
Mustard 2 tablespoons
Dill (chopped) 1 tablespoon (optional)
Salt 1 teaspoon
Black Pepper (to taste)
Instructions
Boil water in a large pot with a teaspoon of salt. Bring to a boil, add red potatoes, reduce heat, cover, and simmer until tender (15-20 minutes). Drain and let cool completely.
Place eggs in a pot with cold water, bring to a boil, remove from heat, cover, and let sit for 12-15 minutes. Cool in ice water, peel, and chop.
In a large bowl, whisk together mayonnaise, mustard, salt, pepper, and dill (if using). Add chopped eggs and cooked potatoes to the dressing.
Gently fold until evenly combined. Refrigerate for at least 1 hour before serving
Notes
Use peeled or unpeeled potatoes for added texture.
Adjust salt after tasting the dressing.
Dill can be substituted with parsley or omitted if not available.
For best results, refrigerate the salad 1-2 hours before serving.
- Prep Time: 30
- Cook Time: 45
- Category: Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sodium: 200
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 36
- Fiber: 1
- Protein: 5
- Cholesterol: 23