Print

Delicious Country-Style Potato Salad with Eggs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic summer potato salad filled with creamy russet potatoes, vibrant boiled eggs, and crunchy vegetables, all in a tangy dressing.

Ingredients

Scale
  • 5 pounds russet potatoes (cleaned and peeled)
  • 3/4 cup red onion (minced)
  • 1/2 cup sweet pickle relish
  • 1/3 cup red pimiento peppers (drained and minced)
  • 2 tablespoons parsley (chopped or 1 teaspoon dried parsley)
  • 6 large eggs
  • 3 cups mayonnaise (separated)
  • 1/4 cup yellow mustard
  • 1 tablespoon seasoned salt (plus more to taste)
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon ground paprika (plus more to garnish)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1 tablespoon dill leaves (chopped or 2 teaspoons dried dill leaves)

Instructions

  1. Boil the potatoes by cutting them into equal-sized chunks and placing them in a pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain and cool.
  2. Prepare the eggs by placing them in a pot, covering with cold water, and bringing to a gentle boil. Cover and turn off the heat, letting them sit for 10-12 minutes. Transfer to an ice bath, cool, peel, and chop.
  3. Mix the creamy dressing in a large bowl with mayonnaise, yellow mustard, seasoned salt, garlic powder, paprika, black pepper, and dill leaves.
  4. Combine the cooled potatoes with the dressing, minced red onion, sweet pickle relish, red pimiento peppers, chopped parsley, and chopped eggs.
  5. Toss gently to coat the potatoes evenly and adjust seasoning if needed.
  6. Chill in the refrigerator for at least 30 minutes to meld flavors before serving.
  7. Garnish with paprika before serving.

Notes

Leftovers can be stored for 3-4 days. Add extra mayonnaise if it thickens over time. Consider making a day ahead for better flavor.

Nutrition

Find it online: https://lunarecipez.com/country-style-potato-salad-with-eggs-summer-picnics/

Scroll to Top