Potato and Egg Salad

Potato and Egg Salad

Serves 4 to 6

This recipe combines two classic cold salad favorites: potato salad and egg salad. For a reduced fat version of this creamy side dish, simply use low fat mayonnaise.

  • 4 medium red potatoes
  • 3 hard-boiled eggs, chopped
  • 1/4 cup chopped celery
  • 1/4 cup chopped green onions
  • 3 piquillo peppers (from a jar), chopped
  • 1 tablespoon mustard, hot, sweet or Dijon-style
  • 1/2 cup canola mayonnaise
  • Salt and pepper, to taste
  • 2 tablespoons finely chopped dill, (optional)
  • Paprika for garnish
You must be signed in to use shopping lists. Sign in or create account

Cook the potatoes in boiling salted water until tender when pierced with a fork. Drain and set aside until cool enough to handle. Cut potatoes into bite-size pieces. Add eggs, celery, green onion and peppers. Mix the mustard in a separate small bowl with the mayonnaise. Gently mix into the potato salad. Season with salt, pepper, and dill, if desired. Sprinkle paprika over the top before serving.

Nutritional Info: 
Per Serving:350 calories (180 from fat), 20g total fat, 2.5g saturated fat, 120mg cholesterol, 450mg sodium, 31g carbohydrate (3g dietary fiber, 3g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion