Classic Potato Salad – a delicious recipe with red potatoes, eggs, flat leaf parsley, mayonnaise. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
wash the potatoes and place in a large pot of cold water to cover. Add 1 tablespoon of salt and bring the pot to a boil covered. Turn the heat down to simmer and cook the potatoes for 15-20 minutes until tender when tested with a sharp knife. Drain the potatoes and place on a clean towel to cool. When the potatoes are cool, chop into one-half inch chunks and place in a large bowl. Peel and dice the hard boiled eggs and add to the bowl. Wash the parsley and discard the stems. Finely dice the parsley leaves and add to the bowl. Season with 1 tablespoon kosher or sea salt and one teaspoon freshly ground black pepper. Add the mayonnaise and gently toss the mixture until all ingredients are coated with mayonnaise. Cover the bowl and refrigerate for 1 hour. Pour the mixture into an attractive serving bowl and garnish with fresh unchopped parsley leaves.
1429
kcal
Calories
120
g
Fat
79
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 4 pounds of small red potatoes, 3 eggs, hard boiled, 1 bunch of flat leaf parsley, 1 cup good quality mayonnaise.
Yes, Classic Potato Salad falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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