Potato Salad with Egg
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, tangy potato salad studded with hard-boiled eggs, pickles, and celery, dressed with mayo and mustard-based dressing. Classic American summer staple perfect for potlucks and barbecues.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds Yukon Gold potatoes (diced)
- 3 eggs
- 1 tablespoon white vinegar
- 1/2 cup dill pickles (chopped)
- 2 sticks celery (chopped)
- 1/4 cup red onion (chopped small)
- Paprika (to taste (optional))
- 3/4 cup mayo
- 1/2 teaspoon celery salt
- 1 teaspoon Worcestershire sauce (optional but recommended)
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1 tablespoon pickle juice
- 1 tablespoon fresh parsley (chopped)
- Pepper (to taste)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 442mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 741mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 442MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.