Welcome to a dish that’s as vibrant in flavor as it is in color! This red potato salad with egg is the perfect blend of creamy, tangy, and just a tad bit crunchy. Whether you’re picnicking in the park or just need a side dish that steals the show, this recipe is your ticket to delicious town.
Why This Recipe Works
- The red potatoes hold their shape beautifully after boiling, giving the salad a satisfying bite.
- Hard-boiled eggs add a rich, creamy texture and a protein boost, making the salad more filling.
- A perfectly balanced dressing with mayonnaise, mustard, and a splash of vinegar brings all the flavors together without overpowering the potatoes.
- Fresh herbs and crunchy celery add layers of flavor and texture, elevating the salad from good to great.
- It’s a make-ahead wonder, tasting even better after the flavors have had time to mingle in the fridge.
Ingredients
- 2 pounds red potatoes, washed and cut into 1-inch chunks
- 4 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup diced celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
Equipment Needed
- Large pot
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Whisk
Instructions
Step 1: Boil the Potatoes and Eggs
Start by placing the red potato chunks in a large pot and covering them with cold water. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for about 10-12 minutes, or until they’re just tender enough to pierce with a fork but not falling apart. In the last 10 minutes of cooking, gently add the eggs to the pot to hard-boil them. Once done, drain and let cool.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar until smooth. Season with salt and pepper to taste. This creamy, tangy dressing is the secret weapon that brings the salad together, so don’t skimp on the flavor!
Step 3: Combine the Ingredients
Once the potatoes and eggs have cooled, peel the eggs and chop them into bite-sized pieces. Add the potatoes, eggs, diced celery, red onion, and fresh dill to the bowl with the dressing. Gently toss everything together until well coated. Be careful not to overmix, or the potatoes will break apart.
Step 4: Chill and Serve
Cover the bowl with plastic wrap and refrigerate the salad for at least an hour before serving. This chilling time allows the flavors to meld beautifully. Give it a quick stir before serving to redistribute the dressing, and enjoy your creamy, dreamy potato salad!
Tips and Tricks
For an extra flavor boost, try adding a teaspoon of garlic powder or a pinch of paprika to the dressing. If you’re short on time, you can skip the chilling step, but the salad will taste best if you can wait. For a lighter version, substitute half of the mayonnaise with Greek yogurt. Always taste and adjust the seasoning before serving, as potatoes can absorb a lot of salt. Lastly, for the best texture, make sure not to overcook the potatoes; they should be firm yet tender.
Recipe Variations
- Add crispy bacon bits for a smoky flavor and extra crunch.
- Swap the dill for parsley or chives for a different herbal note.
- Include a handful of pickles or capers for a briny twist.
- For a spicy kick, mix in a diced jalapeño or a dash of hot sauce.
- Try using sweet potatoes instead of red potatoes for a sweeter, nutrient-packed version.
Frequently Asked Questions
Can I make this potato salad ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to develop more fully. Just keep it refrigerated until you’re ready to serve. If the salad seems a bit dry after chilling, you can stir in a little extra mayonnaise or a splash of vinegar to loosen it up.
How long will this potato salad last in the fridge?
Stored in an airtight container, your potato salad will stay fresh for up to 3 days. Beyond that, the texture of the potatoes may start to change, and the salad could become watery. Always give it a good stir before serving leftovers to refresh the flavors.
Can I use a different type of potato?
While red potatoes are ideal for their waxy texture and ability to hold shape, you can substitute with Yukon Gold or even fingerling potatoes. Avoid russet potatoes, as they tend to fall apart when boiled, resulting in a mushier salad.
Summary
This red potato salad with egg is a creamy, flavorful side dish that’s perfect for any occasion. With its balance of textures and tastes, it’s sure to be a hit. Plus, it’s easy to customize with your favorite add-ins. Give it a try and watch it disappear!
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