⚡ Quick Overview
A simple, comforting salad made with tender potatoes, boiled eggs, and a creamy, tangy dressing. Perfect for lunch, BBQs, or a quick side dish 🔥
🛒 Ingredients
4 medium potatoes (peeled & cubed)
4 large eggs
½ cup mayonnaise
1 tbsp mustard
1 tbsp lemon juice or vinegar
¼ cup red onion (finely chopped)
2 tbsp fresh parsley (optional)
Salt & black pepper to taste
Optional: 1 celery stalk (for crunch)
👨🍳 Instructions
Boil potatoes in salted water for 10–15 minutes until tender. Drain and cool.
Boil eggs for 10 minutes, cool, peel, and chop.
In a bowl, mix mayo, mustard, lemon juice, salt, and pepper.
Add potatoes, eggs, onion, and celery (if using).
Gently mix until everything is coated.
Sprinkle parsley on top and chill for 20–30 minutes before serving.
🥗 Nutrition (Approx per serving)
Calories: 320 kcal
Protein: 10g
Carbs: 28g
Fat: 18g
💡 Pro Tips
Don’t overcook potatoes — keep them firm 🔥
Chill before serving for best flavor ❄️
Add pickles for extra tangy crunch 🥒
Use Greek yogurt instead of mayo for lighter version
