Egg Potato Salad Recipe: A Creamy, Crowd-Pleasing Dish
This egg potato salad recipe is a classic for a reason! It's creamy, flavorful, and incredibly easy to make. Perfect for potlucks, barbecues, or a simple weeknight dinner, this recipe is sure to become a family favorite. We'll cover everything from choosing the right potatoes to mastering the perfect creamy dressing. Let's get started!
Ingredients You'll Need:
This recipe serves about 6-8 people. Feel free to adjust the quantities depending on your needs.
- Potatoes: 2 lbs Yukon Gold potatoes (or other waxy potatoes), peeled and cubed
- Eggs: 6 large eggs, hard-boiled and chopped
- Mayonnaise: 1 cup mayonnaise (use your favorite brand!)
- Yellow Mustard: 2 tablespoons yellow mustard
- Relish: 1/4 cup sweet pickle relish
- Celery: 1/2 cup finely chopped celery
- Onion: 1/4 cup finely chopped red onion (optional, for a bit of zing!)
- Salt: 1 teaspoon salt
- Black Pepper: 1/2 teaspoon black pepper
- Paprika: 1/2 teaspoon paprika (for color and a subtle smoky flavor)
Instructions for Perfect Egg Potato Salad:
Step 1: Preparing the Potatoes
- Boiling the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender but not mushy. You should be able to easily pierce them with a fork.
- Draining and Cooling: Drain the potatoes and let them cool completely. This is important to prevent the salad from becoming watery.
Step 2: Hard-Boiling the Eggs
- Boiling the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and cover the pot. Let the eggs sit in the hot water for 10-12 minutes.
- Cooling and Peeling: Immediately transfer the eggs to an ice bath to stop the cooking process. Once cool, peel and chop the eggs.
Step 3: Making the Creamy Dressing
In a large bowl, whisk together the mayonnaise, yellow mustard, relish, salt, pepper, and paprika. Taste and adjust seasonings as needed. You might want a bit more mustard, salt, or pepper depending on your preferences.
Step 4: Combining Everything
Add the cooled potatoes, chopped eggs, celery, and red onion (if using) to the bowl with the dressing. Gently toss to combine, ensuring all the potatoes and eggs are evenly coated.
Step 5: Chilling and Serving
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This also helps the salad firm up. Serve chilled and enjoy!
Tips and Variations for Your Egg Potato Salad:
- Potato Choices: Yukon Gold potatoes are ideal for their creamy texture, but you can also use red potatoes or other waxy varieties.
- Dressing Variations: Experiment with different mustards (Dijon, whole grain), add a touch of dill, or use a combination of mayonnaise and sour cream for a tangier flavor.
- Add-ins: Get creative! Consider adding chopped bacon, fresh herbs (dill, parsley), chopped pickles, or even some hard-boiled carrots for extra color and texture.
- Make Ahead: This salad is even better the next day! The flavors have time to develop, making it a perfect make-ahead dish for gatherings.
This egg potato salad recipe is a versatile and delicious side dish that's sure to impress. Enjoy experimenting with different flavors and additions to make it your own! Remember to share your creations and tag us if you post them online. Happy cooking!
