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Say "potato salad," and this classic recipe comes to mind: chunks of tender potato and plenty of chopped hard-cooked eggs, lightly coated with a tangy mayonnaise dressing full of crunchy red onion, celery, and pickles. Serve it alongside grilled meat for a warm-weather meal.

This Story Originally Appeared On sunset.com

Gallery

Credit: Leo Gong; Styling: Karen Shinto

Recipe Summary

total:
1 hr
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put eggs in a pot and cover with cold water. Bring to a boil, cover, take off heat, and let sit 14 minutes. Meanwhile, prepare a large bowl of ice water. Transfer eggs to ice-water bath. Let sit at least 10 minutes or up to 1 hour, until you are ready to use.

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  • Peel potatoes; cut into bite-size pieces. Put potatoes in a large pot, cover with cold water, and bring to a boil. Add 1 tbsp. salt, reduce heat to maintain a slow boil, and cook potatoes until tender to the bite, about 8 minutes. Drain potatoes, put in a large bowl, and toss with vinegar. Let cool to room temperature, about 30 minutes.

  • Meanwhile, finely chop onion, rinse with cold water, and pat dry. Set aside. Finely chop celery, pickles, and parsley. In a bowl, mix mayonnaise, onion, celery, pickles, parsley, mustard, pepper, and remaining 1/2 tsp. salt. Peel and chop eggs.

  • Gently toss cooled potatoes with dressing. Gently mix in eggs. Serve immediately.

  • Note: This salad is at its best right after it's made, but it may be kept, covered and chilled, for up to 2 days.

Nutrition Facts

218 calories; calories from fat 54%; protein 5g; fat 13g; saturated fat 2.3g; carbohydrates 22g; fiber 1.8g; sodium 439mg; cholesterol 88mg.
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