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+ servings

Potato Egg Salad

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 261kcal

Ingredients

The Salad

  • 1 kg white potato skin on, diced 1"
  • 3 tbsp vinegar
  • 5 stalk celery chopped
  • 6 green onion chopped
  • 5 large eggs hard boiled, chopped 1" (8pc ea)

The dressing

  • 1/2 cup mayonnaise
  • 1 cup greek yogurt
  • 1 tbsp dijon mustard
  • 2 tsp celery salt
  • 3/4 tsp pepper

Instructions

  • rinse the potatoes, then place in a pot and cover in water, bring to a boil and boil 15-20 minutes or until fork tender, but not falling apart
  • drain the potatoes, then toss in a large mixing bowl with the vinegar to coat and set aside to cool fully to room temp- 20 minutes or so
  • In a separate bowl whisk together dressing ingredients
  • Once potatoes have cooled, add the remaining salad ingredients to the bowl, then fold in the dressing to fully coat. Adjust seasoning as needed, refrigerate at least 1 hour before serving.

Nutrition

Nutrition Facts
Potato Egg Salad
Amount per Serving
Calories
261
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
4
g
Cholesterol
 
123
mg
41
%
Sodium
 
774
mg
34
%
Potassium
 
703
mg
20
%
Carbohydrates
 
25
g
8
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
10
g
20
%
Vitamin A
 
386
IU
8
%
Vitamin C
 
27
mg
33
%
Calcium
 
80
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.