Potato 'n Egg Salad

Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a great summer/bbq salad that's really easy to make. Light mayo can be used instead of the regular type for a lighter salad, but it's still not exactly low fat! The most important ingredient is the mustard, so don't leave it out!

Ingredients Nutrition

Directions

  1. Peel potatoes, cut into 1 inch cubes and boil until tender. Cool in refrigerator for 1 hour.
  2. Once cooled, place potatoes in large bowl. Add chopped celery, green onion and red pepper.
  3. Shell eggs and chop coarsely (each into about 8 sections). Add to potatoes and veggies.
  4. In small bowl, whisk together mayonnaise, milk, mustard, salt, pepper and paprika.
  5. Combine mayonnaise mixture with potatoes until ingredients are well mixed.
  6. Note: The amount of mayo can be reduced or increased depending on preference.

Reviews

(2)
Most Helpful

Outstanding! I subbed red potatoes as well, and added walnuts and a bit of chopped apple. Very filling and VERY good. Thanks for sharing!

Wyaltheou March 04, 2007

I used red potatoes and non-fat mayo and skim milk to cut back on some of the calories. Thanks for posting.

Audrey M September 12, 2005

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