This delicious potato salad combines mayonnaise, yogurt, fresh herbs, and vegetables to create a creamy and flavorful dressing that complements the red potatoes and soft hard-boiled eggs beautifully!
Growing up, my dad made the best potato salad. It was creamy, flavorful, and packed with hard-boiled eggs, which I loved!
To this day, a potato salad just isn’t the same for me without the yummy, soft egg bits!
I’m a fan of using red potatoes in this recipe, as I feel they hold their shape better. They’re also a bit lower in starch, which means a bit easier on the blood sugar.
The whole family really dug this recipe. The girls, in fact, asked for it twice in one week, which made me beam (and realize I had to share it here).
Ingredients and substitutions
- Red potatoes – Yukon and Russet potatoes will also work, if you prefer.
- Mayonnaise
- Plain yogurt – Kefir will also work.
- Dijon mustard
- Sea salt and pepper
- Celery
- Scallions – Red onion can also be used.
- Fresh dill – We often use fresh parsley in place of dill.
- Hard-boiled eggs – Here’s a great tutorial on making hard-boiled eggs.
Recipe steps
Step 1
Chop and boil the potatoes.
Step 2
Mix together the ingredients for the dressing.
Step 3
Gently toss everything together, including the peeled eggs.
Step 4
Chill for a cold potato salad or serve immediately.
Recipe notes
Check out this recipe for how to make your own delicious mayonnaise!
Serve this up with some ribs or Instant Pot Chicken for a well-rounded meal! If you don’t care for potatoes, try my Honey Coleslaw instead.
Red Potato Salad with Eggs
Ingredients
- 1 ½ pounds red potatoes halved or quartered, depending on the size
- ½ cup mayonnaise
- 2 Tablespoons plain yogurt
- 2 Tablespoons Dijon mustard
- ¼ cup chopped fresh dill use fresh parsley if you don't like dill
- ¼ cup celery chopped
- ¼ cup scallions chopped
- 3-4 peeled and cooled hard-boiled eggs sliced or chopped
Instructions
- Place the potatoes and one tablespoon of sea salt in cold water in a medium saucepan. Bring to a boil and turn down the heat to medium, letting them gently simmer until fork tender, about 15 minutes.
- Drain the potatoes and let them cool.
- In a large bowl, mix together the remaining ingredients for the dressing: Mayo, yogurt, Dijon, dill, salt, pepper, celery, and scallions.
- Gently toss the potatoes and hard-boiled eggs with the dressing until they are well coated.
- Season as needed. I typically add another 1/4 teaspoon of sea salt and a few grinds of black pepper.
- Chill for 30-60 minutes or serve immediately.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
