Ingredients
- Potatoes: 3 lbs Yukon Gold or red potatoes – These waxy potatoes hold their shape well when boiled and offer a creamy texture perfect for potato salad.
- Large Eggs: 6 large eggs – Hard-boiled and peeled, these add protein, richness, and that signature “Easter egg” element to the salad.
- Mayonnaise: 1 cup mayonnaise – Provides the creamy base for the dressing. You can use full-fat, light, or even vegan mayonnaise depending on your preference.
- Dijon Mustard: 2 tablespoons Dijon mustard – Adds a tangy depth of flavor that cuts through the richness of the mayonnaise and eggs.
- Celery: 2 stalks celery – Finely diced, celery provides a refreshing crunch and subtle flavor.
- Red Onion: 1/4 cup red onion – Finely minced, red onion offers a mild bite and a pop of color. You can substitute with shallots or green onions for a milder flavor.
- Fresh Dill: 1/4 cup fresh dill – Chopped fresh dill brings a bright, herbaceous note that complements the other flavors beautifully.
- Fresh Chives: 1/4 cup fresh chives – Snipped fresh chives add a delicate oniony flavor and a lovely green garnish.
- Salt: 1 teaspoon salt – Enhances all the flavors in the salad. Adjust to taste.
- Black Pepper: 1/2 teaspoon black pepper – Freshly ground black pepper adds a subtle spice and depth. Adjust to taste.
- Paprika: For garnish (optional) – Adds a touch of color and a mild smoky note when sprinkled on top.
Instructions
- Prepare the Potatoes: Wash the potatoes thoroughly. You can peel them if you prefer a smoother salad, or leave the skins on for added texture and nutrients – I personally prefer leaving the skins on for Yukon Golds as they are thin and tender. Cut the potatoes into 1-inch chunks if they are large, or leave smaller potatoes whole or halved for more rustic appeal. Place the potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer gently until the potatoes are tender when pierced with a fork. This usually takes about 15-20 minutes, depending on the size of your potato chunks. Avoid overcooking, as mushy potatoes will make for a less desirable salad texture.
- Hard-Boil the Eggs: While the potatoes are cooking, prepare the hard-boiled eggs. Gently place the eggs in a separate saucepan and cover them with cold water, ensuring the water level is about an inch above the eggs. Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pot from the heat, cover it, and let it stand for 10-12 minutes for perfectly hard-boiled eggs. The exact timing may vary slightly depending on the size of your eggs and desired level of doneness. After 10-12 minutes, immediately transfer the eggs to an ice bath (a bowl of ice water). This stops the cooking process and makes the eggs easier to peel. Let them cool in the ice bath for at least 5 minutes.
- Drain and Cool the Potatoes: Once the potatoes are fork-tender, drain them in a colander. Let them cool slightly until they are comfortable to handle, but still slightly warm. This is important because slightly warm potatoes absorb the dressing flavors better than completely cold potatoes. You can speed up the cooling process by spreading the potatoes out on a baking sheet or in a large bowl.
- Peel and Chop the Eggs: Once the hard-boiled eggs are cool enough to handle, gently tap them on a hard surface to crack the shells all over. Peel the eggs under cool running water. The ice bath should have made the shells come off quite easily. After peeling, roughly chop the hard-boiled eggs into bite-sized pieces. You can chop them finely for a smoother salad or leave them in larger chunks for a more rustic texture.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise and Dijon mustard until smooth and creamy. This forms the base of your potato salad dressing. Season the dressing generously with salt and black pepper. Start with the recommended amounts and then taste and adjust seasoning to your liking. Remember that the potatoes and eggs will also absorb some of the salt, so don’t be afraid to season the dressing boldly.
- Chop the Vegetables and Herbs: While the potatoes are cooling and the dressing is ready, prepare the vegetables and herbs. Finely dice the celery stalks to add a refreshing crunch to the salad. Mince the red onion very finely – if you prefer a milder onion flavor, you can soak the minced red onion in cold water for 5-10 minutes and then drain it before adding it to the salad. This helps to reduce the sharpness of the raw onion. Chop the fresh dill and chives finely. Fresh herbs are key to the bright flavor of this Easter Egg Potato Salad, so don’t skimp on them!
- Combine Ingredients: In the large bowl with the dressing, gently add the slightly cooled potato chunks and the chopped hard-boiled eggs. Carefully toss everything together to coat the potatoes and eggs evenly with the creamy dressing. Be gentle while mixing to avoid breaking up the potatoes too much. Then, add the diced celery, minced red onion, chopped fresh dill, and chopped fresh chives to the bowl. Gently fold everything together until all the ingredients are well combined and evenly distributed throughout the salad.
- Chill and Serve: Cover the bowl of Easter Egg Potato Salad tightly with plastic wrap or transfer it to an airtight container. Refrigerate the potato salad for at least 2-3 hours, or preferably longer, to allow the flavors to meld and develop fully. Chilling also helps the salad to firm up to the perfect consistency. Before serving, give the potato salad a final gentle stir. Taste and adjust seasoning if necessary, adding more salt and pepper to taste. If the salad seems a bit dry after chilling, you can add a tablespoon or two of mayonnaise to reach your desired creaminess. Garnish the Easter Egg Potato Salad with a sprinkle of paprika for a touch of color and a mild smoky flavor, if desired. Serve chilled and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 280
- Fat: 20g
- Saturated Fat: 4g