Creamy Potato and Egg Salad Recipe Youll Love
Potato and egg salad recipe is a classic dish, perfect for picnics and potlucks, combining creamy textures with savory and tangy flavors.
Equipment
- Large pot
- Saucepan
- Mixing bowls
- Whisk
- Cutting board
- Chef's knife
- Potato peeler (optional)
- Measuring cups and spoons
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 6 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Cook the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender but not mushy, about 12-15 minutes. Drain the potatoes and let them cool slightly.
- Step 2: Hard-Boil the Eggs: While the potatoes are cooking, place the eggs in a separate saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Transfer the eggs to an ice bath to stop the cooking process. Peel the eggs and chop them coarsely.
- Step 3: Prepare the Dressing: In a large bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
- Step 4: Combine Ingredients: Gently fold the slightly cooled potatoes, chopped eggs, celery, red onion, and parsley into the dressing. Be careful not to mash the potatoes.
- Step 5: Season and Chill: Season the salad with salt and freshly ground black pepper to taste. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Step 6: Serve: Before serving, give the salad a gentle stir. Garnish with additional fresh parsley, if desired. Serve cold. Optional: For a tangier flavor, add a tablespoon of sweet pickle relish to the dressing. Chopped bacon can also be added for a smoky flavor. For a lighter dressing, use half mayonnaise and half plain Greek yogurt.
Notes
Variations
The basic potato and egg salad recipe provides a canvas for numerous adaptations:
- Ingredient Swaps: Replace mayonnaise with Greek yogurt for a lower-fat version. Add diced avocado for creaminess and healthy fats. Substitute red onion with scallions for a milder flavor. Incorporate chopped dill pickles or sweet pickle relish for added tang.
- Regional Twists: Include crumbled bacon and a touch of maple syrup for a Southern-inspired flavor. Add smoked paprika and a pinch of cayenne pepper for a Spanish-influenced variation. Incorporate capers and lemon zest for a Mediterranean twist.
- Dietary Adjustments: Use vegan mayonnaise and plant-based eggs (such as tofu-based alternatives) to make the salad suitable for vegans. Ensure all ingredients are gluten-free for those with gluten sensitivities or celiac disease. Reduce the amount of sodium for individuals on low-sodium diets.
Serving Suggestions
This versatile salad is well-suited for a variety of occasions. Serve as a side dish at barbecues, picnics, and potlucks. It also functions as a satisfying lunch or light dinner option. Consider serving it alongside grilled meats, sandwiches, or wraps. When serving, ensure the salad is chilled for optimal flavor and texture. Garnish with a sprinkle of fresh parsley or paprika for added visual appeal.
Storage Tips
To preserve freshness, store potato and egg salad in an airtight container in the refrigerator. Properly stored, it will typically last for 3-4 days. It is important to note that due to the mayonnaise content, the salad should not be left at room temperature for more than two hours. To prevent the salad from becoming watery, drain any excess liquid before serving. Freezing is not recommended, as it can alter the texture and consistency of the ingredients.
Frequently Asked Questions
- Question 1: Can I make potato and egg salad ahead of time?
Yes, this salad can be made a day in advance. The flavors meld together even better after chilling overnight. - Question 2: How do I prevent the potatoes from becoming mushy?
Do not overcook the potatoes. Cook them until they are tender but still firm. Cooling them slightly before adding them to the dressing also helps. - Question 3: Can I use a different type of mustard?
Yes, different mustards can be used to vary the flavor. Yellow mustard provides a mild tang, while brown mustard offers a more robust flavor. - Question 4: Is it safe to eat potato and egg salad that has been left out at room temperature for longer than two hours?
No, it is not recommended. Due to the mayonnaise and eggs, bacterial growth can occur, increasing the risk of foodborne illness.