Description
A creamy, tangy red potato salad with tender potatoes, hard-boiled eggs, celery, and mustard dressing. Perfect for picnics and family meals, this comforting side dish balances rich mayonnaise with zesty mustard for a crowd-pleasing flavor.
Ingredients
2 pounds red potatoes, small to medium, scrubbed clean
4–6 hard-boiled eggs, peeled and chopped
2 stalks celery, finely chopped
1/4 cup red onion, finely chopped (or yellow onion)
1/4 cup dill pickles or sweet pickle relish, chopped
1/2–3/4 cup mayonnaise (adjust to creaminess)
1–2 tablespoons Dijon mustard (or yellow mustard)
Instructions
Bring 4-5 cups water to boil. Add red potatoes and cook 10-12 minutes until tender but firm. Drain and let cool.
Hard-boil eggs: Place eggs in saucepan, cover with cold water. Bring to boil, set timer for 9 minutes. Transfer to ice water and peel.
In a large bowl, combine cooled potatoes, chopped eggs, celery, onion, and pickles.
Mix mayonnaise and mustard until smooth. Pour over potato mixture, toss gently to coat.
Chill for at least 1 hour before serving to allow flavors to meld.
Notes
Add chopped fresh dill, parsley, or chives for extra flair
For vegan option: Use vegan mayonnaise and omit eggs
Chill leftovers in airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 15
- Category: Salads
- Method: Boiling
- Cuisine: American, Grandma-style
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 80mg