Description
A creamy, tangy, and hearty potato salad with boiled eggs, mayonnaise, mustard, and cider vinegar. This comforting recipe balances richness and acidity for bold flavor, perfect for picnics or casual family meals.
Ingredients
2 lbs white potatoes (cut into 1-inch cubes)
6 large eggs
1/2 cup mayonnaise
1 tbsp Dijon mustard
2 tbsp cider vinegar
1 tsp salt
1/2 tsp pepper
1 tsp paprika (optional, for color)
1 grated apple (optional, added sweetness)
Instructions
Dice potatoes uniformly for even cooking
Boil potatoes in salted water for 12–14 minutes until tender
Drain and cool completely
Boil eggs for 9 minutes, then chill and peel
Whisk mayonnaise, mustard, vinegar, salt, and pepper into a creamy dressing
Toss cooled potatoes and diced eggs with dressing gently
Chill salad for 2–4 hours before serving
Notes
For best texture, use overnight-cooled potatoes
Add grated apple for subtle sweetness if desired
Arrange whole egg slices on top for presentation
Reduce vinegar to 1 tbsp if using acidic potato varieties
Store in refrigerator for up to 3 days
No pork/alcohol substitutes needed in original recipe
- Prep Time: 20
- Cook Time: 15
- Category: Dinner
- Method: Boiling and Chilling
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 salad portion
- Calories: 300
- Sugar: 0g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 200mg