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Potato and Egg Salad

Serves 4 to 6
Time 20 min
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 lowfat mayonnaise.
Ingredients
  • 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
  • 1/2 cup canola mayonnaise
  • Salt and pepper, to taste
  • 2 tablespoons finely chopped dill, (optional)
  • Paprika for garnish
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Method

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.

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.
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  • 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
  • 1/2 cup canola mayonnaise
  • Salt and pepper, to taste
  • 2 tablespoons finely chopped dill, (optional)
  • Paprika for garnish
Shop with Prime

Exclusively for Prime members in select ZIP codes.