Description

Enjoy the delightful creaminess of this Potato Salad with Eggs, an ideal companion for sunny days, barbecues, and family picnics. The smooth texture of tender potatoes combines beautifully with hard-boiled eggs, all enveloped in a creamy, tangy dressing.

Ingredients

Scale

500 g pommes de terre
3 œufs durs
100 g mayonnaise
1 cuillère à soupe moutarde
1 cuillère à soupe vinaigre blanc
1 cuillère à café sel
1/2 cuillère à café poivre noir

Instructions

Cook the Potatoes: In a large pot, boil salted water and cook the potatoes for 20-25 minutes until tender when pierced with a fork. Drain and allow to cool.
Prepare Hard-Boiled Eggs: Place eggs in a small pot, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for 9-12 minutes, then cool them under cold water.
Make the Dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper until smooth.
Chop Ingredients: Peel the cooled potatoes and cut them into 2.5 cm cubes. Shell the eggs and cut into quarters.
Combine: Gently mix the potatoes and eggs into the dressing using a spatula to avoid breaking the potatoes.
Rest: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
Serve: Adjust seasoning to taste and serve chilled, garnished with fresh herbs if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Accompaniment
Method: Boiling
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 2g
Sodium: 388mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 6g
Cholesterol: 155mg

Keywords: Choose firm varieties like Charlotte or new potatoes to maintain texture. Allow the salad to cool in the refrigerator for maximum flavor infusion. Personalize with fresh herbs like dill or parsley, or add crunchy veggies like celery or bell peppers for extra texture.