Creamy Potato Salad With Eggs
This creamy potato salad with eggs is a classic Southern side dish made with tender potatoes and a rich, tangy dressing. It's the best!
Servings: 6 servings
Calories: 470kcal
Ingredients
- 6-8 medium potatoes about 2 pounds
- ¼ cup red onion chopped finely
- 3 stalks celery chopped finely
- 3 eggs hard boiled, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika plus more for garnish if desired
- ¼ cup sweet relish
- 1 cup mayonnaise
- 2 teaspoons yellow mustard
Instructions
- Add potatoes to large saucepan, cover with water, adding 1-2 inches above potatoes and cook until fork tender
- Remove from water, add to a large bowl with water and ice to stop the cooking process and make peeling easier. Leave in ice water about 5 minutes
- Remove skins from potatoes, rinse and cut into small cubes
- Add to large bowl with chopped celery, onions and chopped eggs
- In a small bowl, combine the other ingredients and whisk until well combined
- Add to potatoes and stir to combine
- Cover and store in refrigerator until ready to serve
- Store leftovers in an airtight container
Notes
- Rinsing the cooked potatoes will wash off the starch from the potatoes, and this is what will make the potato salad thicker. You can either choose to rinse them or not – either is fine.
- Taste and adjust seasoning after chilling — cold potatoes often need a final pinch of salt.
- Chop ingredients evenly so every bite has a little bit of everything.
- If the salad thickens too much in the fridge, stir in a tablespoon of milk or mayo to loosen it.
Nutrition
Calories: 470kcal | Carbohydrates: 43g | Protein: 8g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 786mg | Potassium: 1007mg | Fiber: 5g | Sugar: 6g | Vitamin A: 446IU | Vitamin C: 43mg | Calcium: 53mg | Iron: 2mg