Name: Potato And Egg Salad
Prep time: 15 min
Cook time: 20 min
Total time: PT-487252H14M9S
Cuisine: British
Ingredients: 400 g new (waxy) potatoes, such as Jersey Royals or Charlotte; 3 spring onions, finely sliced, or 1 brown/red onion, finely diced; 4 large eggs; 6 tablespoons full-fat mayonnaise; 4 tablespoons salad cream; 1 tablespoon American-style yellow mustard or Dijon mustard; 3 mini gherkins or 1 large gherkin (dill pickle), finely chopped; 1 tablespoon gherkin juice; ¼ teaspoon celery salt; Sea salt and freshly ground black pepper, to taste; 1 tablespoon chopped fresh chives or dill; ⅛ teaspoon paprika (optional, for garnish)

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Short Description

This creamy potato and egg salad combines tender waxy potatoes, hard-boiled eggs, and a tangy dressing made with mayonnaise, salad cream, mustard, and gherkins. It’s the perfect side dish for picnics, barbecues, or simple weeknight dinners.

Why You’ll Love This Recipe

Rich, creamy texture with just the right amount of tang
Classic combination of flavors with a slight crunch from onions and gherkins
Easy to make with simple pantry and fridge staples
Perfect make-ahead dish for gatherings or meal prep
Customizable with fresh herbs and optional spices

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

400 g new (waxy) potatoes, such as Jersey Royals or Charlotte
3 spring onions, finely sliced, or 1 brown/red onion, finely diced
4 large eggs
6 tablespoons full-fat mayonnaise
4 tablespoons salad cream
1 tablespoon American-style yellow mustard or Dijon mustard
3 mini gherkins or 1 large gherkin (dill pickle), finely chopped
1 tablespoon gherkin juice
¼ teaspoon celery salt
Sea salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh chives or dill
⅛ teaspoon paprika (optional, for garnish)

Directions

Bring a pan of water to a boil with a little salt. Add the potatoes and simmer for 15–20 minutes until fork-tender. Drain and set aside to cool.
In a separate pan, bring water to a boil, add the eggs, and simmer for 10 minutes. Drain and run under cold water for a minute, then let sit in the cold water until ready to peel.
Once the potatoes are cool enough to handle, cut them into halves or quarters. Place in a large serving bowl.
Peel the cooled eggs, chop them into quarters, and add to the bowl with the potatoes. Add sliced spring onions, reserving a few for garnish.
In a separate bowl, combine mayonnaise, salad cream, mustard, chopped gherkins, gherkin juice, and celery salt. Stir well and season with salt and pepper to taste.
Pour the dressing over the potatoes and eggs. Gently toss until everything is evenly coated.
Stir in chopped chives or dill. Garnish with the reserved onions and a light sprinkle of paprika, if using.

Servings And Timing

Servings: 6
Prep time: 15 minutes
Cook time: 20 minutes
Chill time (optional): 30 minutes
Total time: 35–50 minutes

Variations

Add cooked bacon bits or crispy pancetta for extra flavor
Mix in diced celery or radish for more crunch
Use Greek yogurt instead of salad cream for a lighter version
Add a pinch of curry powder for a spiced variation
Substitute fresh parsley or tarragon in place of dill or chives

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3 days
Serve cold or let sit at room temperature for 10–15 minutes before serving
Not suitable for freezing due to the mayonnaise-based dressing

FAQs

What type of potatoes are best for this salad?

Waxy potatoes like Jersey Royals or Charlotte hold their shape well and offer a creamy texture without becoming mushy.

Can I make this salad ahead of time?

Yes, it actually tastes better when chilled for a few hours or overnight to let the flavors meld.

What is salad cream?

Salad cream is a tangy British condiment similar to mayonnaise but thinner and more acidic, often made with vinegar, mustard, and egg yolks.

Can I use pickled cucumbers instead of gherkins?

Yes, finely chopped pickles or cornichons work well as a substitute.

Is the paprika necessary?

No, it’s optional but adds a hint of color and a mild smoky flavor.

Can I skip the eggs?

You can, though the eggs add richness and protein. It will still be a tasty potato salad without them.

What can I serve this with?

This salad pairs perfectly with grilled meats, sandwiches, burgers, or as part of a picnic spread.

How can I make it lighter?

Use low-fat mayonnaise or substitute part of it with Greek yogurt.

Can I use red potatoes or Yukon Golds?

Yes, both are good alternatives to waxy potatoes and hold their shape well when cooked.

How do I avoid a watery salad?

Allow the potatoes to cool completely before mixing with the dressing to prevent excess water from thinning the sauce.

Conclusion

This potato and egg salad is a creamy, tangy, and satisfying side dish that’s perfect for any occasion. Easy to prepare and customizable to your taste, it delivers classic comfort and freshness in every bite. Whether served at a summer BBQ or a cozy indoor dinner, it’s sure to be a hit!

Ezabella

Potato And Egg Salad