Name: Creamy Potato and Egg Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Latin American
Ingredients: 2 ½ lbs potatoes (about 6 medium potatoes), peeled and diced; 4 large eggs; 1 cup diced carrots (about 2-3 medium carrots); 1 cup green peas (fresh or frozen); ½ cup mayonnaise (adjust to taste); 2 tablespoons finely chopped red onion or green onion; 1 tablespoon finely chopped parsley or cilantro; Salt and pepper to taste

Why You’ll Love Creamy Potato and Egg Salad Recipe

This potato and egg salad is satisfying and full of flavor. The creamy dressing clings to every bite of potato, while the eggs and crisp veggies add texture. It’s versatile — you can keep it classic or add extras like herbs or other vegetables — and it’s great served cold or at room temperature.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 large potatoes, washed but unpeeled
• 4 hard‑boiled eggs (reserve 1 for garnish)
• ½ white onion, diced
• 2 celery stalks, chopped
• 4 tablespoons mayonnaise
• 1 teaspoon mustard (Dijon or your favorite)
• 1 teaspoon vinegar (apple cider or red wine)
• Salt and pepper to taste

To garnish:
• Chopped dill, parsley, or cilantro
• Paprika powder
• Lettuce leaves (optional)

Directions

Place the whole unpeeled potatoes in a large pot with cold water and a pinch of salt. Bring to a boil and cook until the potatoes are tender when pierced with a knife (about 30–40 minutes).
Drain and cool the potatoes in cold water. Once cool, peel and chop into bite‑sized chunks.
Meanwhile, cook the hard‑boiled eggs. Place them in boiling water and cook for about 10 minutes, then transfer to cold water. Peel and chop, saving one egg to garnish the salad.
In a large bowl, combine the chopped potatoes, chopped eggs (except the one for garnish), diced onion, and chopped celery.
In a small bowl, stir together the mayonnaise, mustard, vinegar, salt, and pepper to make the dressing.
Pour the dressing over the potato mixture and gently toss to coat everything evenly.
Adjust seasoning to taste. Sprinkle chopped dill and paprika on top. Slice or quarter the reserved egg and arrange it on the salad for garnish.
Serve immediately over lettuce leaves, or chill in the fridge to let the flavors meld.

Servings and timing

• Servings: About 4 to 6 portions
• Prep time: ~15 minutes
• Cook time: ~40 minutes
• Total time: ~55 minutes

Variations

• Lighter version: Replace some or all of the mayo with plain Greek yogurt or sour cream for a tangier, lower‑fat alternative.
• Herb boost: Add fresh parsley, cilantro, or oregano for extra freshness.
• Extra veggies: Stir in peas, carrots, green beans, or corn for added color and texture.
• Pickle twist: Chopped pickles or gherkins give a briny crunch.
• Spicy kick: Add a dash of hot sauce or chopped jalapeños.

Storage/Reheating

• Refrigerator: Store the salad in an airtight container for up to 3–4 days.
• Freezer: Not recommended, as the mayo dressing can separate when frozen.
• Serving after storage: Stir gently before serving. No reheating needed — this salad is best served chilled or at room temperature.

FAQs

What type of potatoes should I use?

Waxy or all‑purpose potatoes work best because they hold their shape well after boiling.

Can I make this salad ahead of time?

Yes, it actually tastes better if chilled for a few hours before serving.

How long do boiled potatoes last in salad?

When mixed with dressing and stored in the fridge, they stay good for 3–4 days.

Can I add other ingredients?

Yes — things like peas, carrots, pickles, or herbs can be added for more flavor and texture.

Do I have to peel the potatoes?

Peeling is optional; some prefer to leave the skins on for texture and nutrients.

What kind of mustard should I use?

Dijon or yellow mustard works well, but use your favorite variety.

Can I use a different dressing?

Yes, a lemon‑olive oil dressing or yogurt‑based mix are lighter alternatives.

Is this salad good warm?

It’s typically served cold or at room temperature, but you can serve the potatoes warm if you prefer.

Can I add bacon or ham?

Yes, small bits of bacon or diced ham make tasty additions.

How do I hard‑boil eggs perfectly?

Place eggs in boiling water for about 10 minutes, then cool in cold water before peeling.

Conclusion

This creamy potato and egg salad is a timeless, versatile dish that’s easy to make and loved by many. With simple ingredients and plenty of room for customization, it’s the perfect side for gatherings, meals, or a refreshing lunch. Enjoy experimenting with different add‑ins and make it your own!