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+ servings
A white bowl with potato salad.
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5 from 7 votes

Potato and Egg Salad

Potato and Egg Salad or Deviled Egg Potato Salad with mustard, cider vinegar, mayo, 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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Salad
Cuisine: International
Servings: 3 people
Calories: 451kcal


  • 1 kg baby potatoes (2 lb)
  • 3 eggs
  • 2 spring onions
  • 4 tablespoon mayonnaise
  • 1 tablespoon cider vinegar
  • 2 tablespoon chopped dill
  • ½ teaspoon salt
  • ground black pepper
  • 1 teaspoon mustard


  • Place the potatoes and eggs in a large pan and cover with plenty of cold water. 
  • 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 potatoes until tender - this might take about 30-40 minutes depending on size of the potatoes.
  • Drain the water and leave them to cool.
  • Peel and chop the potatoes.
  • Peel and chop the eggs and add them to the potatoes.
  • Add the mayo, chopped spring onions, cider vinegar, dill, mustard, salt and pepper, and mix everything very well.
  • Refrigerate for at least an hour before serving.



  • 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.


Calories: 451kcal | Carbohydrates: 59g | Protein: 13g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 609mg | Potassium: 1499mg | Fiber: 8g | Sugar: 3g | Vitamin A: 358IU | Vitamin C: 67mg | Calcium: 74mg | Iron: 4mg