Indulge in the ultimate comfort food with my recipe! This timeless side dish is a symphony of tender potatoes, crisp vegetables, and perfectly boiled eggs, all coated in a rich, tangy, and incredibly flavorful dressing. It's the perfect companion for any meal, from a backyard BBQ to a cozy family dinner, and I promise it will be a crowd-pleaser!
📜 Ingredients
2 pounds Yukon Gold or Russet potatoes, peeled and diced into 1/2-inch cubes
4 large eggs, hard-boiled, peeled, and chopped
1/2 cup good quality mayonnaise
2 tablespoons yellow mustard (or Dijon for a sharper flavor)
1 tablespoon apple cider vinegar
1/4 cup finely chopped red onion
1/2 cup diced cucumber
1/4 cup grated carrots
2 tablespoons fresh parsley, chopped, plus more for garnish
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
📝 Instructions
- Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until potatoes are fork-tender but not mushy. Drain thoroughly and let cool completely.
- While potatoes are cooling, prepare the hard-boiled eggs. Place eggs in a saucepan and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let stand for 10-12 minutes. Drain, rinse with cold water, peel, and chop.
- In a large mixing bowl, combine the cooled potatoes, chopped hard-boiled eggs, finely chopped red onion, diced cucumber, and grated carrots.
- In a separate small bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, salt, and black pepper until smooth and well combined.
- Pour the dressing over the potato mixture. Add the chopped fresh parsley. Gently fold all the ingredients together until everything is well coated with the dressing. Be careful not to mash the potatoes.
- Taste and adjust seasoning if needed. Cover the bowl and refrigerate for at least 1 hour (or ideally longer) before serving to allow the flavors to meld beautifully. Garnish with extra fresh parsley if desired.
💡 Chef's Tips
- For an extra layer of flavor and a slight crunch, consider adding a teaspoon of sweet pickle relish or finely diced celery to the dressing.
- Ensure your potatoes are completely cool before mixing with the dressing. Warm potatoes will absorb too much dressing, potentially leading to a mushy texture and less vibrant flavor.
