Egg Potato Salad
Tender Yukon Gold potatoes and hard-boiled eggs with celery, dill pickles, and a creamy sour cream–Dijon dressing. The cooked yolks are mashed into the dressing, while the whites stay in pieces throughout the salad.
Ingredients
- 1 kg Yukon Gold potatoes weighed before peeling
- 5 large eggs some slices reserved for garnish after cooking
- 2 celery stalks diced
- 1 small red onion finely chopped
- 200 gr dill/sour gherkin pickles weighed after draining, chopped
- 2 tablespoons chopped chives
Dressing
- 230 gr mayonnaise
- 125 gr sour cream
- 1½ tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
Instructions
- Place 1 kg Yukon Gold potatoes, whole and unpeeled, in a pot and cover with cold water. Bring to a boil, then cook for 20–25 minutes from the time the water begins boiling, until fork-tender.
- Meanwhile, place 5 large eggs in a separate pot and cover with cold water. Bring to a boil and cook for 12 minutes.
- Transfer the eggs to cold water. Drain the potatoes and allow both to cool until comfortable to handle.
- Peel the eggs and reserve a few slices for garnish. Separate the remaining yolks from the whites. Set the yolks aside for the dressing, chop the whites, and place the chopped whites in a large mixing bowl. Keep the garnish slices covered in the refrigerator until serving.
- Peel the cooled potatoes and cut them into bite-sized chunks. Add them to the bowl with the chopped egg whites.
- Add 2 celery stalks, diced, 1 small red onion, finely chopped, 200 gr dill/sour gherkin pickles, drained and chopped, and 2 tablespoons chopped chives to the bowl.
- In a separate bowl, mash the reserved egg yolks with a fork. Add 230 gr mayonnaise, 125 gr sour cream, 1½ tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ½ teaspoon garlic powder. Mix until smooth and creamy.
- Pour the dressing over the potato mixture and gently fold until evenly coated. If preparing ahead, you can reserve a spoonful or two of dressing in a separate covered container in the refrigerator to stir in before serving.
- Cover the salad and refrigerate for at least 1 hour. Gently stir, adding the reserved dressing if needed, and garnish with the reserved egg slices, extra chopped chives, red onion, and a light sprinkle of paprika if desired, before serving.
Notes
Check for doneness: The potatoes should be fork-tender but still hold together. Start checking before the end of the cooking time.
Fold gently: Use a spatula to combine the salad without breaking up the potato pieces.
Reserve some dressing: Keep a spoonful or two covered in the refrigerator and fold it in before serving if the salad needs loosening.
Nutrition
Calories: 374kcal | Carbohydrates: 25g | Protein: 7g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 859mg | Potassium: 633mg | Fiber: 4g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 27mg | Calcium: 56mg | Iron: 2mg
