This creamy potato egg salad is packed with tender potatoes, hard-boiled eggs, crisp celery, red onion, and fresh herbs, all coated in a rich, tangy dressing. It’s the perfect side dish for BBQs, picnics, potlucks, or family dinners.
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 6–8
Ingredients
For the Salad
- 2 pounds (900 g) Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
- 6 large eggs
- 2 celery stalks, finely diced
- ½ cup red onion, finely diced
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped chives
- ½ cup frozen peas, thawed (optional)
For the Creamy Dressing
- ¾ cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon sugar (optional)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- ½ teaspoon paprika, plus extra for garnish
Garnish
- Sliced hard-boiled eggs
- Chopped parsley or chives
- A sprinkle of paprika
