Description
A creamy, tangy side dish with tender potatoes, hard-boiled eggs, and crunchy veggies. Perfect for picnics or family meals, this nostalgic recipe delivers comfort and balance in every bite.
Ingredients
2 pounds Yukon Gold or Red Potatoes, peeled and cubed
1 cup mayonnaise (full-fat recommended)
2 tablespoons mustard (yellow or Dijon)
4–6 hard-boiled eggs, chopped
2 stalks celery, finely chopped
1/2 cup onion (yellow or sweet), finely chopped
Salt and pepper, to taste
Instructions
Peel and cube the potatoes
Boil in salted water until tender (about 15-20 minutes), then drain and cool
Mix mayonnaise, mustard, salt, and pepper in a bowl for the dressing
Fold cooled potatoes into the dressing, then add chopped eggs, celery, and onion
Cover and refrigerate for at least 1 hour before serving to let flavors meld
Notes
Chill for 4-6 hours for best flavor.
Store in an airtight container in the refrigerator for up to 3 days.
Adjust mustard or onions to taste.
- Prep Time: 20
- Cook Time: 20
- Category: Salads
- Method: Boiling/Stirring
- Cuisine: American, Grandma-style
Nutrition
- Serving Size: about 1 cup
- Calories: 230
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g