Potato 'N Egg Salad Recipe

Name: Potato 'N Egg Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 -7 potatoes; 3 celery ribs (diced); 1/2 cup chopped green onion; 1/3 cup diced red bell pepper; 3 hard-boiled eggs; 1 cup mayonnaise; 1/4 cup milk; 1 1/2 teaspoons mustard; 2 teaspoons salt; 1 teaspoon black pepper (or to taste); 1 teaspoon paprika

Servings: persons

5 -7 potatoes
3 celery ribs (diced)
1/2 cup chopped green onion
1/3 cup diced red bell pepper
3 hard-boiled eggs
1 cup mayonnaise
1/4 cup milk
1 1/2 teaspoons mustard
2 teaspoons salt
1 teaspoon black pepper (or to taste)
1 teaspoon paprika

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.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 -7 potatoes, 3 celery ribs (diced), 1/2 cup chopped green onion, 1/3 cup diced red bell pepper, and more.

Yes, Potato 'N Egg Salad falls under the Salads 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.

Potato 'N Egg Salad

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