Description
Creamy Potato Salad with Hard-Boiled Eggs and Fresh Herbs is the ultimate side dish for any gathering. This delightful salad combines tender Yukon Gold potatoes with hard-boiled eggs, crunchy celery, and fresh herbs, all enveloped in a rich and creamy dressing. Perfect for summer picnics or family barbecues, it’s a crowd-pleaser that will leave everyone asking for your secret recipe.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 cup celery, finely diced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until fork-tender (about 15 minutes). Drain and let cool slightly.
- While potatoes cool, place eggs in cold water. Bring to a boil, cover, remove from heat, and let sit for 12 minutes. Transfer to ice water to cool.
- In a large bowl, mix mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Chop cooled potatoes into bite-sized pieces and add to the dressing along with chopped eggs, celery, parsley, and dill. Gently fold together.
- Taste and adjust seasoning if necessary.
- Cover and refrigerate for at least one hour before serving to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 130mg