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Potato Salad with Egg

Easy Potato Salad with Egg

A crown pleaser every time.
5 from 1 vote

Ingredients

For the Potatoes:

  • 7 Russet potatoes (medium size), skin-on washed, bruises cut off
  • 1/2 teaspoon salt for the boiling water when cooking the potatoes

For the Potato Salad:

  • 1/2 cup chopped onion
  • 1 cup chopped celery
  • 3/4 cup chopped sweet pickles
  • 2 hard boiled eggs peeled and chopped
  • 2 tablespoons chopped curly parsley (for the salad)
  • 1-1/4 cups real mayonnaise
  • 3 tablespoons prepared yellow mustard
  • 1/4 cup plus 2 tablespoons white vinegar
  • 3 teaspoons sugar
  • 3/4 teaspoon salt add more to taste
  • 3/4 teaspoon ground black pepper
  • 3 teaspoons chopped curly parsley (for garnish)

Instructions

For the Potatoes:

  • The recipe calls for 7 medium-size Russet potatoes. But if some of the potatoes used are smaller than others, cut the larger ones in half before boiling them. The idea is to have them all about the same size so they cook at the same rate. Before boiling the potatoes, cut off any bruises and wash the skin really good.
  • Put cold water in the pot, add salt to the water, and add the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside).
  • Heat the pan on medium heat and bring the water to a boil. Let the potatoes cook until a cooking fork or paring knife can easily pierce the potato. When the potatoes are done cooking the skin often starts to break. Be careful not to overcook the potatoes or they'll be mushy and fall apart.
  • Transfer the potatoes to a large plate and let them cool (about 20 minutes). When the potatoes are completely cooled, cut them into 1-inch cubes or pieces.

For the Potato Salad:

  • While the potatoes are cooling, chop the onions, celery, sweet pickles, parsley and egg.
  • To a large bowl, add all of the ingredients.
  • With a sturdy spoon, gently mix the ingredients until incorporated.
  • Do a taste test and add more salt if desired.
  • If you have time, chill in the refrigerator before serving.
  • Garnish with parsley (lightly sprinkled paprika is also a pretty garnish) and serve.

Video

Notes

TIPS:

  1. The recipe calls for 7 medium-size Russet potatoes. But if some of the potatoes used are smaller than others, cut the larger ones in half before boiling them. The idea is to have them all about the same size so they cook at the same rate. Before boiling the potatoes, cut off any bruises and wash the skin really good.
  2. Potatoes cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside.
  3. Be careful not to overcook the potatoes or they'll be mushy and fall apart.