If you are on the hunt for a comforting and timeless side dish that brings together creamy, tangy, and fresh flavors in every bite, then this Classic Potato Salad with Hard-Boiled Eggs and Fresh Parsley Recipe is just the treasure you need in your kitchen repertoire. Combining perfectly tender potatoes, rich chopped hard-boiled eggs, and the bright touch of fresh parsley, this salad balances textures and flavors beautifully. Whether it’s a summer picnic or a hearty family meal, this recipe is guaranteed to bring smiles and satisfy appetites with its delightful, nostalgic charm.
Ingredients You’ll Need
Simple yet flavorful ingredients are the heart of this salad. Each element plays a vital role in crafting the perfect harmony of creamy, crunchy, and fresh textures that make this recipe so special.
- 4 medium potatoes: The star of the salad—firm varieties hold their shape and offer a smooth, creamy bite.
- 1/2 cup mayonnaise: Adds luscious creaminess and binds the salad together beautifully.
- 2 tablespoons Dijon mustard: Brings a subtle kick and a hint of tang to brighten the flavors.
- 1 tablespoon white vinegar: Adds acidity to balance the richness of the mayonnaise.
- 1/2 teaspoon salt: Essential for enhancing every flavor component.
- 1/4 teaspoon black pepper: Provides a gentle heat and depth.
- 1/2 cup celery, chopped: Adds a refreshing crunch that keeps the salad lively.
- 1/4 cup red onion, chopped: Offers a mild sharpness and color contrast.
- 2 hard-boiled eggs, chopped: Brings richness and creamy texture that perfectly complements the potatoes.
- 1 tablespoon fresh parsley, chopped: Freshens the dish with herbal brightness and a pop of color.
How to Make Classic Potato Salad with Hard-Boiled Eggs and Fresh Parsley Recipe
Step 1: Boil the Potatoes
First, give your potatoes a thorough wash under cold water to remove any lingering dirt. Place them in a large pot and cover completely with water, adding a pinch of salt. Bring the water to a boil over medium-high heat, then reduce to a gentle simmer. Cook the potatoes for 15-20 minutes until they’re tender when pierced with a fork. This ensures you get soft, creamy bites that are still firm enough to hold their shape in the salad.
Step 2: Prepare Hard-Boiled Eggs
While your potatoes simmer, place the eggs in another pot and cover them with water. Once boiling, turn down the heat and let the eggs simmer for about 9-10 minutes. Cool them in cold water before peeling, then chop them into small pieces. These eggs add a luscious texture and a dose of protein that perfectly complements the potatoes.
Step 3: Peel and Cube the Potatoes
Remove the cooked potatoes from the water and let them cool enough to handle. Peel off the skins carefully, then chop the potatoes into bite-sized cubes. Transfer them to a large bowl—the base where all the magic will come together.
Step 4: Add Fresh Vegetables and Seasonings
Now it’s time to add crunch and subtle spice: toss in the chopped celery and red onion, then gently fold in the chopped hard-boiled eggs. Sprinkle salt and black pepper over the mix to start layering the flavors that will make each mouthful delightful.
Step 5: Make the Creamy Dressing
In a small bowl, blend together mayonnaise, Dijon mustard, and white vinegar until smooth. This luscious dressing brings richness, tang, and just the right touch of zest that ties the entire salad together.
Step 6: Combine and Coat
Pour the dressing over your potato and vegetable mixture and gently stir to coat every cube and crunch evenly. The goal is a harmonious balance where every bite is creamy and flavorful without being overpowering. Taste and adjust with more salt or pepper if you desire.
Step 7: Add Fresh Parsley
Finally, chop the fresh parsley finely and sprinkle it on top. The parsley adds an inviting burst of green color and fresh herbaceous notes that lighten the dish wonderfully. Stir gently to incorporate the parsley throughout the salad.
Step 8: Chill and Serve
Cover the bowl with plastic wrap or a lid, then let your salad chill in the refrigerator for at least one hour. This resting time allows the flavors to meld, making every bite even more deliciously cohesive. Serve chilled, and get ready to enjoy the fruits of your labor!
How to Serve Classic Potato Salad with Hard-Boiled Eggs and Fresh Parsley Recipe
Garnishes
For an extra touch of charm and flavor, sprinkle additional chopped fresh parsley or even a few paprika flakes on top before serving. A few small slices of radish or finely diced pickles can also add vibrant color and a pleasant crunch, elevating the presentation and taste.
Side Dishes
This classic potato salad pairs beautifully with a variety of dishes. Think grilled chicken, juicy burgers, or crispy fried fish. It’s a crowd-pleaser at picnics, barbecues, and potlucks, effortlessly complementing both meat and vegetable-centered meals.
Creative Ways to Present
Serve the salad in a rustic wooden bowl for a farmhouse vibe or in individual little mason jars to impress guests at gatherings. You can also layer it with crunchy lettuce or use it as a filling in sandwich wraps for a fresh twist. The versatility of this Classic Potato Salad with Hard-Boiled Eggs and Fresh Parsley Recipe means you can get creative and make it your own!
Make Ahead and Storage
Storing Leftovers
Leftover potato salad keeps wonderfully in an airtight container in the refrigerator for up to three days. The flavors meld even more after sitting overnight, so it tastes even better the next day. Just make sure to give it a gentle stir before serving to refresh the creamy texture.
Freezing
Because of the mayonnaise and fresh ingredients like hard-boiled eggs, freezing potato salad is generally not recommended. The texture and flavor can suffer upon thawing, turning watery or grainy. Enjoy this salad fresh for the best experience!
Reheating
This potato salad is meant to be served chilled, so reheating is not necessary and not advised. Instead, simply take it out of the fridge a few minutes before serving to take the chill off for more vibrant flavors.
FAQs
Can I use a different type of potato for this salad?
Yes! While waxy potatoes like Yukon Gold or red potatoes hold their shape best and provide a creamy texture, you can experiment with other types depending on your preference. Just be mindful to not overcook them so they don’t become mushy.
How far in advance can I make this salad?
You can prepare the salad up to a day ahead of time. Chilling it for at least an hour helps the flavors meld, and it keeps well overnight. Just remember to stir well before serving.
What if I don’t have fresh parsley?
If you don’t have fresh parsley, you can substitute with fresh dill, chives, or even a small amount of fresh cilantro for a different but equally delicious twist.
Can I make this salad vegan?
Absolutely! Swap the mayonnaise for a vegan version, omit the eggs, and perhaps add some diced tofu or chickpeas for a protein boost. The fresh veggies and mustard still keep it flavorful and satisfying.
Is it okay to add pickles or pickle juice?
Yes, adding diced pickles or a splash of pickle juice can add a delightful tang to the salad. Just start with a small amount and adjust to taste to keep the classic balance intact.
Final Thoughts
This Classic Potato Salad with Hard-Boiled Eggs and Fresh Parsley Recipe is truly a timeless crowd-pleaser that’s easy to love. Its perfect combination of creamy, crunchy, and fresh makes it a must-have for your next meal or gathering. I can’t wait for you to try it and see how it quickly becomes one of your all-time favorites!
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Classic Potato Salad with Hard-Boiled Eggs and Fresh Parsley Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
A classic and creamy potato salad featuring tender potatoes, crunchy celery, zesty red onion, and hard-boiled eggs, all combined with a tangy mayonnaise, Dijon mustard, and vinegar dressing. Perfect as a refreshing side dish for picnics, barbecues, or any casual meal.
Ingredients
Potatoes and Vegetables
- 4 medium potatoes
- 1/2 cup celery, chopped
- 1/4 cup red onion, chopped
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients
- 2 hard-boiled eggs, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the Potatoes: Wash the potatoes thoroughly under cold running water to remove any dirt. Place the potatoes in a large pot, cover with water, add a pinch of salt, and bring to a boil over medium-high heat. Reduce to a simmer and cook for 15-20 minutes until tender when pierced with a fork.
- Cook the Eggs: While the potatoes cook, place eggs in a small pot covered with water. Bring to a boil, then simmer for 9-10 minutes. Remove eggs and cool them in cold water. Peel and chop into small pieces.
- Peel and Cube Potatoes: Drain the cooked potatoes and let cool slightly. Peel off the skins and chop into bite-sized cubes. Transfer to a large mixing bowl.
- Combine Vegetables and Eggs: Add chopped celery, red onion, and hard-boiled eggs to the bowl with potatoes. Sprinkle salt and black pepper over the mixture.
- Make the Dressing: In a small bowl, mix together mayonnaise, Dijon mustard, and white vinegar until smooth and combined.
- Mix Salad: Pour the dressing over the potato mixture and gently stir to coat all ingredients evenly. Taste and adjust seasoning with additional salt or pepper if desired.
- Add Parsley: Finely chop fresh parsley and sprinkle over the salad. Give a final gentle stir to distribute the parsley.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled.
Notes
- Use Yukon Gold or red potatoes for a creamier texture that holds shape well.
- For extra flavor, add chopped dill pickles or a dash of smoked paprika.
- This salad can be made a day ahead and refrigerated; flavors improve overnight.
- Adjust the amount of mustard and vinegar in the dressing to suit your taste preferences.
- For a lighter version, substitute mayonnaise with Greek yogurt.
