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    Home » Recipes » Salads

    Potato and Egg Salad

    Published: Mar 15, 2022 · Modified: May 18, 2022 by Daniela Apostol · This post may contain affiliate links · 6 Comments

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    A blue plate with egg and potato salad

    Potato and Egg Salad with dill and spring onions, a recipe to please a crowd. A great choice for a BBQ side, picnic, or any occasion. Easy to put together, gone from the plate in seconds.

    A blue plate with potato and egg salad

    A nice potato salad has always topped my list of all time favourite dishes. I'm absolutely crazy about potatoes, cooked in any possible way, served any time of the day. Deviled Eggs are another popular recipe with my family. They make a great bite for any party or celebration, and they usually make me think of Easter and sunny days.

    Now, combine these two superlicious dishes: potatoes and eggs, and you get the salad of all salads. It might sound weird, but wait until you try it!

    Still not sold yet? Well, let's just make it even more interesting. You can also cut the amount of mayo by half if you wish by adding some plain yogurt, a bit of dill and spring onions, and there you have it, an even lighter version.

    This salad is a great side for your Easter menu too, it's fresh, it's yummy, and a great hit with everyone.

    Jump to:
    • How to make potato and egg salad
    • Can you make the salad in advance?
    Close-up shoot of a forkful of potato salad with eggs

    How to make potato and egg salad

    Now, there are two ways of cooking the potatoes: either boil them in their skin, or peel them off, cube them, and then boil them. If you go by the first method, the cooking time is a bit longer. But it's the way I highly recommend. When you boil the potatoes in their skin, they are less breakable and mushy, and can hold their shape better in the salad.

    • boil them potatoes in the skin - I usually boil the eggs in the same pot and leave them to boil for 5-6 minutes, then I remove the eggs and leave the potatoes to boil until tender
    • leave to cool completely, then peel and chop into chunks
    • cool the eggs and chop roughly, then add to the potatoes
    • add salt and pepper, mustard, mayo and chopped dill, then mix well

    NOTE! you can use half mayo and half yogurt for the dressing, it's entirely optional to add yogurt.

    • refrigerate for at least 1 hour before serving
    Collage of 4 photos to show how to make potato salad with eggs

    Can you make the salad in advance?

    If you have to make the salad in advance, I would just boil the potatoes and eggs, and  don't prepare the salad until you are ready to serve it. Just keep everything in the fridge, so they can be already cold, and then mix in the mayo, oil and vinegar before serving.

    The salad can be stored in the fridge overnight, but I wouldn't leave it in there for longer than a day, maximum two. I'm a bit paranoid with leaving food around for too long, even if it's in the fridge.

    I absolutely dread food poisoning, and prefer to clear the food from the fridge sooner rather than later. Plus, it does kind of stink up the fridge, as the smell of egg is pretty strong.

    Another delicious potato salad is my Russian Potato Salad.  A bit different than a traditional potato salad, but equally yummy and as easy to make. And a big favourite with us too.

    An overhead shoot of a blue bowl with potato salad

    If you’ve liked my POTATO EGG SALAD or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

    5 from 1 vote
    A blue plate with egg and potato salad
    Print
    Potato and Egg Salad
    Prep Time
    20 mins
    Cook Time
    30 mins
    Total Time
    50 mins
     

    Potato and Egg Salad with dill and spring onions, a recipe to please a crowd. A great choice for a BBQ side, picnic, or any occasion. Easy to put together, gone from the plate in seconds.

    Course: Salad
    Cuisine: International
    Keyword: easter recipes
    Servings: 3 people
    Calories: 450 kcal
    Author: Daniela Apostol
    Ingredients
    • 1 kg baby potatoes (2 lb)
    • 3 eggs
    • 2 spring onions
    • 4 tablespoon mayonnaise
    • 2 tablespoon chopped dill
    • ½ teaspoon salt
    • ⅛ ground black pepper
    • 1 teaspoon mustard
    Metric - US Customary
    Instructions
    1. Place the potatoes and eggs in a large pan and cover with plenty of water. 

    2. Add some salt to the water and boil on a medium to high heat for 5-6 minutes until the eggs are cooked, then remove them and continue to boil the eggs until tender - this might take about 20-30 minutes depending on size of the potatoes.

    3. Drain the water and leave them to cool.

    4. Cool, peel and chop the potatoes.

    5. Peel and chop the eggs and add them to the potatoes.

    6. Add the mayo, chopped spring onions, dill, mustard, salt and pepper, and mix everything very well.

    7. Refrigerate for at least an hour before serving.

    Nutrition Facts
    Potato and Egg Salad
    Amount Per Serving
    Calories 450 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 4g20%
    Trans Fat 1g
    Polyunsaturated Fat 9g
    Monounsaturated Fat 5g
    Cholesterol 172mg57%
    Sodium 608mg25%
    Potassium 1495mg43%
    Carbohydrates 59g20%
    Fiber 8g32%
    Sugar 3g3%
    Protein 13g26%
    Vitamin A 358IU7%
    Vitamin C 67mg81%
    Calcium 74mg7%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. Tasty Eats Ronit Penso

      February 20, 2016 at 3:09 am

      Looks so light and delicious!

      Reply
      • Daniela Apostol

        February 20, 2016 at 7:13 pm

        Thank you! It was yummy 🙂

        Reply
    2. Silvia

      February 20, 2016 at 3:11 pm

      Ce bine arata 🙂

      Reply
      • Daniela Apostol

        February 20, 2016 at 7:12 pm

        Multumesc! A fost tare gustoasa.

        Reply
    3. esmeralda fernandez

      September 18, 2016 at 2:24 pm

      simply yet light!
      what an ideas 🙂

      Reply
      • Daniela Apostol

        September 18, 2016 at 3:34 pm

        Thank you very much, this is by far my favourite salad ?

        Reply

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