Potato Salad With Hard-Boiled Eggs
Creamy potato salad with hard-boiled eggs, fresh parsley, and a tangy vinaigrette, perfect for picnics, potlucks, or as a hearty side dish for gatherings.
Ingredients
Instructions
- Boil potatoes in a large pot of salted water until done, approximately 15 to 20 minutes.
- Test for doneness with a fork. Drain into a colander and let cool.
- Peel skin and cut potatoes into cubes.
- Place potatoes in a large mixing bowl and add chopped eggs, finely chopped and rinsed onions, salt, pepper, and celery seed.
- Add white wine vinegar and mayonnaise to the bowl.
- Mix with a large spoon until well combined.
- Refrigerate for at least 2 hours before serving.
Tips & Substitutions
For a creamier potato salad, consider using Greek yogurt as a substitute for some or all of the mayonnaise. To enhance flavor, you can add ingredients like diced pickles or a dash of mustard. Be sure to cool the potatoes completely before mixing to prevent the dressing from becoming runny. If you have leftover potatoes from a previous meal, they can be used in this recipe as well.
Serving Suggestions
This potato salad pairs beautifully with grilled meats, making it a perfect side for summer barbecues. Serve it alongside dishes like fried chicken or sandwiches for a hearty meal. For a complete picnic experience, consider pairing it with Family Peach Cobbler for dessert, ensuring a delightful balance of flavors.
Storage & Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To keep the salad fresh, avoid adding the parsley until you're ready to serve. If the salad appears dry after refrigeration, you can add a bit more mayonnaise or a splash of vinegar to refresh it before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Salad With Hard-Boiled Eggs contains roughly 397 calories, with 12g protein, 89g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (80% of the Daily Value), iron (54% of the Daily Value), and calcium (37% of the Daily Value). It also contributes 22g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad in advance?
Yes, this potato salad can be made a day ahead of time. In fact, allowing it to sit in the refrigerator for a few hours or overnight helps the flavors meld together beautifully. Just give it a good stir before serving, and adjust the seasoning if needed.
What type of potatoes are best for potato salad?
Waxy potatoes like red or new potatoes work well because they hold their shape after boiling. However, you can also use starchy potatoes such as Russets for a creamier texture. Just be cautious not to overcook them to avoid a mushy salad.
Can I add other ingredients to this salad?
Absolutely! Feel free to customize your potato salad by adding ingredients like diced celery, bell peppers, or even cooked bacon for extra flavor. You can also experiment with herbs like dill or chives to give it a fresh twist that complements other vegetarian recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).