For the salad
- 3 lb Potatoespeeled, cut into 1-inch cubes
- 6 Eggs
- ¼ to ½ cup Red oniondiced
- ¼ to ½ cup Celerychopped (optional)
For the garnish
- 6 Cherry tomatoesthinly sliced
- 1 Cucumberthinly sliced
For the dressing
- ¾ cup Mayonnaise
- 1 tbsp Mustardprepared, yellow
- Saltto taste
- Black pepperfreshly ground (to taste)
Picnic Potato Salad with Eggs
This Picnic Potato Salad with Eggs is the ideal salad to make for your next meal outdoors. I don’t know about you, but potato salad with eggs takes me right back to childhood family picnics. We loved the combination of creamy eggs and mayo and firm but soft cubes of potato.
This salad is a real classic. Start by preparing the eggs. Once they have cooled, peel them and chop them roughly. Then boil potato cubes and leave to cool. To assemble the salad, mix the potatoes with the chopped hard-boiled eggs, onion and chopped celery. Mix in some mayo and mustard and season to taste. Garnish with sliced tomatoes and cucumbers if you like.
To make my version of Picnic Potato Salad with Eggs, you will need the following ingredients:
Steps to make Picnic Potato Salad with Eggs
1 | Bring eggs to a boil | 15 |
Carefully cover 6 eggs with cold water in a large pan. Place a lid on the pan and bring the eggs to a boil over medium heat. Remove the pan from the heat and leave to rest with the lid on for 15-20 minutes. | ||
2 | Peel and chop eggs | 2 |
Once the eggs have rested and finished cooking, drain the water from the pan and cool the eggs under cold running water, or place them in a bowl of cold water. When the eggs are cool enough to handle, peel them and chop them roughly into chunks. | ||
3 | Cook potatoes | 15 |
Place 3 pounds of potato cubes in a large saucepan. Cover with water and season with 1 tablespoon of salt. Bring the potatoes to a boil over medium heat. Cover the saucepan and simmer for about 15 minutes until the potatoes are tender. | ||
4 | Cool potatoes | 5 |
Drain the potatoes and leave them to cool completely. | ||
5 | Assemble the salad | 1 |
In a serving bowl, mix the cooled potato cubes with the chopped eggs and ¼ to ½ cup each of red onion and chopped celery. | ||
6 | Add dressing ingredients and season | 1 |
Add ½ a cup of mayonnaise and 1-2 tablespoons of mustard. Mix with the ingredients and add more mayo, if required for moisture and flavor. Season to taste with salt and freshly ground black pepper. | ||
7 | Serve | |
Serve garnished with thinly sliced tomatoes and cucumbers. | ||
Recipe Reviews
Will be making this again normally I hate potato salad but the combinations in this one make it worth while.
Really simple and delicious egg salad thanks so much I loved it.
I liked the grape salad more but this is good for savory days.
Refreshing and perfect for someone on a diet like myself.
I hate mustard but with this potato and egg salad it was actually pretty good, didn't bring it on a picnic though sadly it's still too cold where I live lol.
First time I ever tried this I wasn't too sure about it but the second time I added a little less mayo and it was really freaking good.
Delicious affordable and simple salad couldn't ask for anything more.
This was so tasty I even brought some leftovers to work!
Well done! Verified!
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