Description
If you’re looking for a cool and creamy side dish with simple ingredients and flavors, mix up our classic potato salad with hard-boiled eggs.
Ingredients
Scale
- 4 large eggs
- 2 pounds baby Yukon Golds
- 1 tablespoon plus 1 teaspoon salt, divided
- 1/4 teaspoon freshly cracked black pepper
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- 4 celery stalks, chopped
- 1/2 medium sweet onion, chopped
Instructions
- Fill a medium pot 3/4 of the way full with water, and bring to a boil on the stovetop over high heat. Once at a boil, gently place the eggs in the water using a heatproof skimmer. Boil the eggs for 11 minutes. While the eggs are cooking, prepare an ice bath in a large bowl.
- Immediately remove the eggs from the pot with a skimmer and submerge them in the ice bath. Allow them to cool for about 5 minutes before peeling them. Transfer the peeled eggs to an airtight container and place in the refrigerator to cool completely, about 1 to 2 hours. Roughly chop the eggs.
- Place the potatoes and one tablespoon salt in a large pot and fill with water to cover at least one inch above the potatoes. Bring the water to a boil on the stovetop over high heat. Boil the potatoes under they are just cooked through and can be easily pierced by a knife, about 12-15 minutes.
- Carefully pour the contents into a colander positioned in the sink. Allow the potatoes to cool thoroughly, about 30 minutes. Depending on their size, either halve or quarter the potatoes.
- In a small bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, the remaining salt, and the black pepper.
- Place the eggs, potatoes, celery, and onion in a large serving bowl. Pour the dressing on top, and mix everything together until all of the ingredients are completely incorporated.
- Cover the bowl tightly with plastic wrap. Transfer the bowl to the refrigerator and chill for at least 1 hour before serving. Store potato salad in the refrigerator in an airtight container up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Side Dish
Keywords: classic, potato, salad, hard-boil eggs