Simple Potato Salad with Eggs and Mayonnaise: Recipe

Prepare this delicious and simple potato salad with eggs and mayonnaise, complemented by tasty and refreshing vegetables. If, for any reason, you prefer a salad without mayonnaise, feel free to prepare a version without it. On the contrary, you can enhance it by adding extra vegetables like boiled carrots, sterilized corn, or peas. The beauty of this potato salad is that you have the creative freedom to come up with a completely unique version. It’s entirely up to you what you choose to mix with the potatoes.

I’ve also observed an interesting aspect about potato salad – while I genuinely enjoy the one I make, there’s something uniquely appealing when someone else prepares it. There’s a subtle difference that adds an interesting touch. It’s fascinating!

Recipe

Ingredients in this recipe

• 8 medium potatoes, diced or to your preference
• 4 hard-boiled eggs, chopped
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 cup chopped celery
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Step-by-step instructions

Step 1

• Wash, and if desired, peel the potatoes. Cut them into bite-sized or smaller cubes based on your preference.

Step 2

• Boil the potatoes in salted water until they are soft. Drain them and let them cool to room temperature.

Step 3

• Place the eggs in a pot and cover them with water. Bring the water to a boil, then reduce the heat and let the eggs cook for about 10 minutes. Transfer the eggs to cold water and peel them after they have cooled.

Step 4

• In a bowl, thoroughly mix the mayonnaise and Dijon mustard until well combined.

Step 5

• In a large bowl, combine the chopped potatoes, hard-boiled eggs, celery, red onion, and parsley.

Step 6

• Pour the prepared dressing over the potato mixture and gently toss until everything is evenly coated.

Step 7

• Season the potato salad with salt and pepper to taste. Adjust the amount of mayonnaise and mustard according to your preference.

Step 8

• Cover the finished potato salad with a lid or cling film and refrigerate for at least 2 hours, or ideally, overnight to allow the flavors to meld.

Step 9

• Before serving, garnish the potato salad with additional eggs and mayonnaise according to your taste, and sprinkle with paprika.

Step 10

• Conclude with a statement encouraging creativity and customization in preparing the salad with additional vegetables like boiled carrots, sterilized corn, or peas.

This simple potato salad with eggs and mayonnaise is a classic side dish, ideal for picnics, barbecues, or as a complement to any meal. Depending on your taste, feel free to adjust the ingredients by either changing their quantity or adding additional ones. If you prefer, boiled carrots cut into cubes, sterilized corn, or peas are excellent additions to the potato salad. You can easily customize this salad according to your preferences by combining potatoes with vegetables based on your taste and availability.