American potato salad with hard-boiled eggs
Serves: 6-8 as a side
Prep time: 25 minsTotal time: 
Recipe photograph by Tara Fisher
American potato salad with hard-boiled eggs
This potato salad is full of big flavours. It's also great packed up in boxes for desk lunches
Serves: 6-8 as a side
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
223Kcal
Fat
12gr
Saturates
2gr
Carbs
20gr
Sugars
3gr
Fibre
3gr
Protein
8gr
Salt
0.4gr
Debora Robertson
Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes
Debora Robertson
Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes
Ingredients
- 750g baby salad potatoes (larger potatoes halved)
- 4 medium eggs
- 1 tbsp mayonnaise
- 1 tbsp full-fat natural yogurt
- 3 spring onions, finely sliced
- 5-6 cocktail gherkins, diced
- 1 celery stick, diced
- ½ cucumber, deseeded and diced
- 3 tbsp finely chopped chives
- 2 tbsp finely chopped parsley
For the vinaigrette
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
Step by step
Get ahead
This salad can be made the day before and kept in the fridge.
- Bring a large pan of salted water to the boil and add the potatoes. Cook until tender, about 15-20 minutes. Drain well and allow to cool. Cook the eggs in boiling water for 8 minutes. Drain, run under cool water, then peel and quarter lengthways.
- Whisk together all the ingredients for the vinaigrette, seasoning to taste. When the potatoes are cool enough to handle, halve them, and toss in a bowl with the vinaigrette.
- Whisk together the mayonnaise and yogurt, then toss with the potatoes.
- Gently but thoroughly fold in the rest of the ingredients with the potatoes.
