Egg Potato Salad
This creamy egg potato salad combines Yukon Gold potatoes, hard-boiled eggs, crunchy celery, red onion, and tangy pickled gherkins in a rich homemade dressing. It’s an easy make-ahead side dish perfect for BBQs, picnics, and family meals.
Ingredients
- 1 kg Yukon Gold potatoes
- 5 large eggs
- 2 celery stalks diced
- 1 small red onion finely chopped
- 200 gr pickled gherkins chopped
- 2 tablespoon chopped chives
Dressing
- 230 gr mayonnaise
- 125 gr sour cream
- 1 ½ tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
Instructions
- Place 5 large eggs in a pot and cover them with cold water. Bring to a boil and cook for 12 minutes.
- In a separate pot, cover 1 kg Yukon Gold potatoes with cold water and boil for 20–25 minutes until fork tender.
- Transfer the cooked eggs to a bowl of cold water and let them cool completely. Drain the potatoes and allow them to cool to room temperature.
- Peel the eggs and separate the yolks from the whites. Chop the egg whites and place them in a large mixing bowl.
- Peel and cut the cooked Yukon Gold potatoes into bite-sized chunks, then add them to the bowl with the chopped egg whites.
- Add 2 celery stalks, diced, 1 small red onion, finely chopped, 200 gr pickled gherkins, chopped, and 2 tbsp chopped chives to the bowl.
- In a separate bowl, mash the egg yolks with a fork. Add 230 gr mayonnaise, 125 gr sour cream, 1 ½ tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp salt, ½ tsp black pepper, ½ tsp paprika, and ½ tsp garlic powder. Mix until smooth and creamy.
- Pour the dressing over the potato mixture and gently fold everything together until evenly coated.
- Refrigerate the egg potato salad for at least 1 hour before serving so the flavors have time to develop.
- Before serving, garnish with sliced egg, extra chopped chives, red onion, and a light sprinkle of paprika if desired.
Notes
Use Yukon Gold Potatoes: I like using Yukon Gold potatoes because they stay creamy while still holding their shape after boiling and mixing.
Let Everything Cool First: Mixing the salad while the potatoes are too hot can make the dressing thinner and break the potatoes apart more easily.
Chill Before Serving: I find the flavor gets noticeably better after the salad has rested in the fridge for at least an hour.
Fold Gently: I like using a spatula to gently fold the dressing into the potatoes so the salad keeps a chunky texture instead of turning mashed.
Nutrition
Calories: 788kcal | Carbohydrates: 60g | Protein: 14g | Fat: 55g | Saturated Fat: 12g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 247mg | Sodium: 1343mg | Potassium: 1304mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1119IU | Vitamin C: 53mg | Calcium: 142mg | Iron: 3mg
