Egg and Potato Salad
Servings: 10 servings
Calories: 315kcal
The simplicity of an Egg and Potato Salad is what makes it so delicious and appealing to the masses. You can buy ready-made potato salads from any grocer, but why would you when you can make them so much better at home? Plus, you get to control the amount of preservatives too!
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Ingredients
- 2 pounds baby potatoes, boiled and cooled
- 12 large eggs, hardboiled, peeled, and roughly chopped
- 1 cup mayonnaise
- 1 tablespoon sugar
- 2 teaspoons grainy mustard
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon celery salt
- 1/4 teaspoon salt
- 2 tablespoons chopped parsley
- 1/4 cup chopped green onions
Instructions
- Start by boiling the potatoes in salted water until fork tender. Once done, drain and allow potatoes to fully cool.
- Add the eggs to a pot. Cover with water and bring to a boil. Once boiling, continue to boil for 3 minutes. Place a lid on the pot and turn off the heat. Allow eggs to sit for 20 minutes. Run under cold water and peel. Roughly chop the eggs and set aside.
- While the potatoes are cooling, whisk together the mayonnaise, sugar, grainy mustard, ground black pepper, celery salt, and salt until smooth. Set aside. peppers.
- Once the potatoes are fully cooled, cut them in half and place them into a mixing bowl.
- Pour the sauce mixture into the bowl. Add the chopped hardboiled eggs, parsley, and green onions. Toss until well mixed and combined.
- Cover and refrigerate for at least four hours before serving.
Nutrition
Calories: 315kcal | Carbohydrates: 18g | Protein: 10g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 233mg | Sodium: 420mg | Potassium: 483mg | Fiber: 2g | Sugar: 3g | Vitamin A: 434IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 2mg