Ingredients
Eggs
- 10 eggs
- 2 hard-boiled eggs (halved, for garnish)
Potatoes
- 2 lbs russet potatoes (peeled and cubed)
Vegetables
- 3 stalks celery (diced)
- 1/2 red onion (finely diced)
- 1/3 cup green onions (diced)
- Fresh dill (diced, for garnish)
Dressings and Seasonings
- 1 ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon stone-ground mustard
- 1/2 cup sweet pickle relish
- Salt and pepper (to taste)
- 1/2 teaspoon paprika (for garnish)
Instructions
- Boil the Eggs: Gently place the eggs in a large pot and cover them with cold water. Place the pot on the stove over medium-high heat and bring the water to a boil. Once boiling, remove the pot from heat, cover it with a lid, and let the eggs stand in the hot water for 15 minutes.
- Cool and Peel the Eggs: Transfer the eggs into a bowl filled with ice-cold water to stop the cooking process and cool them quickly. Once cooled, peel the eggs carefully and set them aside.
- Boil the Potatoes: Place the peeled and cubed potatoes in another large pot and cover with cold water. Bring to a boil over medium-high heat. Boil the potatoes for 8 to 10 minutes or until they are tender when pierced with a fork, but not falling apart.
- Drain and Rinse Potatoes: Drain the potatoes well and rinse immediately under cold water to cool them down and prevent overcooking. Set aside.
- Prepare the Yolk Mixture: Cut the peeled eggs in half and carefully remove the yolks, placing them into a medium bowl. Add mayonnaise, Dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper. Mash the yolks into the mixture and stir well until fully combined into a creamy dressing.
- Chop Egg Whites: Coarsely chop the remaining egg whites and transfer them into a large mixing bowl.
- Combine Salad Ingredients: Add the cooled potatoes, diced celery, red onion, and green onions to the bowl with the chopped egg whites. Pour in the prepared yolk dressing and gently mix everything together until well incorporated.
- Chill the Salad: Sprinkle the top of the salad with paprika, cover the bowl, and refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to chill.
- Serve and Garnish: Before serving, garnish the salad with the halved hard-boiled eggs and freshly diced dill for an attractive presentation and fresh flavor.
Notes
- Use russet potatoes for their flaky texture which absorbs the dressing well.
- Don’t overcook the potatoes to avoid a mushy salad.
- Chilling the salad for at least an hour helps flavors develop.
- Adjust the amount of mustard and relish according to taste preference.
- Peeling eggs can be easier if you add a teaspoon of baking soda to the boiling water.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American