Description
A creamy, tangy potato and egg salad made with waxy potatoes, hard-boiled eggs, and a flavorful dressing of mayonnaise, salad cream, mustard, and gherkins. Perfect as a side dish for any occasion.
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)
Instructions
- Boil salted water and simmer the potatoes for 15–20 minutes until fork-tender. Drain and cool.
- Boil eggs for 10 minutes, drain, and place in cold water until ready to peel.
- Halve or quarter cooled potatoes and place in a large bowl.
- Peel and quarter eggs, then add to the bowl with potatoes. Add sliced spring onions, reserving some for garnish.
- Mix mayonnaise, salad cream, mustard, gherkins, gherkin juice, and celery salt in a separate bowl. Season with salt and pepper to taste.
- Pour dressing over the potato mixture and gently toss to coat evenly.
- Stir in chopped chives or dill. Garnish with reserved onions and a sprinkle of paprika if using.
Notes
- Chill the salad before serving for enhanced flavor.
- Use waxy potatoes to avoid mushiness.
- Customize with herbs, spices, or add-ins like bacon or celery.
- Let potatoes cool before adding dressing to prevent it from thinning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: British
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg