Easy Egg and Potato Salad, a delicious creamy salad using eggs, potatoes, celery, onion mustard and mayonnaise. Ideal for potlucks, BBQ's and parties!
This delicious recipe has been generously shared by one of our Lovefoodies supporters, Cathy Kopp. Cathy is always cooking delicious Homemade dishes, and just loves to cook.
Here, Cathy's egg and potato salad is incredibly easy and a real family hit!
The recipe itself is inexpensive, using staple ingredients such as potatoes, eggs, onions and mayonnaise. You can add some extra ingredients too, such as gherkins, peppers, carrots, a sprinkle of paprika etc. Don't be afraid to add some extra flavors to suit!
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If you're looking for a few salad dishes to make, take a look at Cathy's popular corn and cucumber picnic salad and her easy potluck pasta salad. So delicious!
Thanks Cathy for showing us one of your favorite family recipes.
Recipe by Cathy Kopp
Prep Time
15 minutes
Cook Time
Nil
Yield
10
Ingredients
6 potatoes, peeled, cubed, boiled
4 hard-boiled eggs, chopped
1 medium red onion, chopped
1 stalk celery, chopped
¼ cup mayonnaise
A squirt of yellow mustard
salt and pepper
Instructions
1. Immediately upon draining the potatoes, while they are still warm, I put ¼ c. mayo, salt, and pepper on them.
2. After the potatoes are cool, mix them with the eggs, onion, and celery.
3. Gently stir in mayo, mustard, salt, and pepper to taste.
Sometimes I add carrots, green and/or red pepper, green onions, radishes, kohlrabi, and tomatoes.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Easy Egg and Potato Salad
Easy Egg and Potato Salad, a delicious creamy salad using eggs, potatoes, celery, onion mustard and mayonnaise. Ideal for potlucks, BBQ's and parties!
Ingredients
- 6 potatoes, peeled, cubed, boiled
- 4 hard boiled eggs, chopped
- 1 medium red onion, chopped
- 1 stalk celery, chopped
- ¼ cup mayonnaise
- A squirt of yellow mustard
- salt and pepper
Instructions
- Immediately upon draining the potatoes, while they are still warm, I put ¼ cup. mayo, salt and pepper on them.
- After potatoes are cool, mix them with the eggs, onion, celery.
- Gently stir in mayo, mustard, salt and pepper to taste.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Large Stoneware Salad Serving Bowl, 78oz/11inch Embossed Multicolor Mexican Floral Design, with 2 Bamboo Salad Hands -
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Annovero Cereal Bowls – Set of 6 Porcelain Bowls for Soup, Salad, Rice, or Pasta, 6.25 Inch Diameter, 23 Fluid Ounce (2.75 Cup) Capacity
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 170Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 109mgCarbohydrates: 23gFiber: 3gSugar: 2gProtein: 5g
Nutrition information isn’t always accurate
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hazel
says:this is the same potato salad I make with the exception of using miracle whip instead of mayo, to cut the calories. It is very good, I do like your idea of adding radishes, peppers, etc…I might try that for Thanksgiving this year! Thanks
lovefoodies
says:That’s great to hear Hazel! The ‘extras’ added will give a nice texture contrast to the salad as you can imagine. I’m sure everyone will enjoy it at Thanksgiving. Thanks for your feedback!
Cathy Kopp
says:Perfect :)
lovefoodies
says:phew! I’m so glad chef approves! I had to do it justice, this recipe is so simple but has a ton of flavour and looks so pretty too Cathy! Thank you very much, as always, for sharing your recipes for everyone to experience.