Description
This classic Potato Salad with Egg recipe combines tender Yukon Gold potatoes, hard-boiled eggs, and a creamy, tangy dressing enhanced with pickles, celery, and fresh parsley. Perfect as a side dish for barbecues, picnics, or family dinners, it offers a balanced blend of textures and flavors with a subtle kick from Worcestershire sauce and Dijon mustard.
Ingredients
Scale
Potatoes and Eggs
- 2 pounds Yukon Gold potatoes, diced
- 3 eggs
Vegetables and Mix-ins
- 1/2 cup dill pickles, chopped
- 2 sticks celery, chopped
- 1/4 cup red onion, chopped small
- 1 tablespoon fresh parsley, chopped
Dressing
- 3/4 cup mayonnaise
- 1 tablespoon white vinegar (plus extra 1 tablespoon for drizzling on potatoes)
- 1 tablespoon pickle juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce (optional but recommended)
- 1/2 teaspoon celery salt
- Pepper, to taste
- Paprika, to taste (optional, for garnish)
Instructions
- Prepare the Potatoes: Cut the potatoes into small, bite-sized pieces, aiming for uniform size to ensure even cooking. Place them in a large pot, cover them with about 1 inch of water without adding salt, and bring to a boil over medium-high heat. Reduce heat and simmer until tender when pierced with a knife, about 8-10 minutes after boiling starts.
- Cook the Eggs: While potatoes cook, place eggs in a separate pot and boil for 10 minutes from the time water starts boiling. After cooking, cool them under cold running water for a few minutes and peel once cooled.
- Make the Dressing: In a small bowl, combine mayonnaise, 1 tablespoon white vinegar, pickle juice, Dijon mustard, Worcestershire sauce, celery salt, and pepper. Whisk until smooth and refrigerate until needed.
- Drain and Cool Potatoes: Drain potatoes thoroughly and return them to the pot. Drizzle with 1 tablespoon white vinegar and gently toss with two spoons. Let potatoes cool for 20 minutes, gently tossing occasionally to help cool and aerate.
- Chop Salad Ingredients: While potatoes cool, chop pickles, celery, red onion, and peeled eggs into bite-sized pieces.
- Assemble the Salad: Transfer the cooled potatoes to a large salad bowl. Add chopped eggs, pickles, celery, onions, fresh parsley, and the prepared dressing. Toss gently to coat all ingredients evenly.
- Garnish and Serve: Sprinkle paprika over the top if desired. Serve potato salad warm immediately, or cover and chill for 1-2 hours to allow flavors to meld before serving.
Notes
- Using Yukon Gold potatoes provides a creamy texture that holds shape well.
- Peeling potatoes is optional; leaving skins on adds texture and nutrients.
- Worcestershire sauce adds depth but can be omitted if preferred.
- Adjust celery salt and pepper to taste to balance seasoning.
- Chilling the salad enhances the flavor meld but serving warm is delicious too.
- For a tangier salad, increase pickle juice or white vinegar slightly.
