Ingredients:

• Potatoes – 700 g (about 4-5 medium-sized)
• Chicken eggs – 5
• Onion – 50 g (about 1 small onion), finely chopped
• Celery – 1 stalk, finely chopped
• Pickles (marinated cucumbers) – 50 g, diced
• Green onion – 10 g, finely chopped
• Mayonnaise – 5 tablespoons
• Mustard – 2 teaspoons (Dijon or yellow mustard)
• Apple cider vinegar – 1 tablespoon
• Sweet paprika – 1/2 teaspoon
• Salt – to taste
• Ground black pepper – to taste

Step-by-Step Instructions:

Step 1: Boil the Potatoes and Eggs

1. Cook the Potatoes: Start by boiling 700 g of potatoes in a large pot of salted water. Cook them with the skin on to retain their flavor. Boil for about 20-25 minutes, or until the potatoes are fork-tender. Once cooked, drain the potatoes and let them cool slightly before peeling. Cut the peeled potatoes into bite-sized cubes and set aside.
2. Boil the Eggs: While the potatoes are boiling, cook the 5 eggs in a separate pot. Place the eggs in a pot of cold water, bring it to a boil, and cook for 8-10 minutes for hard-boiled eggs. Once done, cool the eggs in ice water, peel them, and chop them into small pieces.

Step 2: Prepare the Vegetables

1. Chop the Onion and Celery: Finely chop 50 g of onion and 1 stalk of celery. This will add a nice crunch and fresh flavor to the salad.
2. Dice the Pickles: Cut 50 g of marinated cucumbers (pickles) into small cubes. Pickles add a tangy, briny flavor that contrasts beautifully with the creaminess of the mayonnaise.
3. Chop the Green Onion: Finely chop 10 g of green onion, which will add a mild, fresh flavor to the salad.

Step 3: Make the Dressing

1. Mix the Mayonnaise and Mustard: In a small bowl, combine 5 tablespoons of mayonnaise and 2 teaspoons of mustard. The mustard gives the dressing a slight kick, while the mayonnaise provides creaminess.
2. Add Vinegar and Spices: Stir in 1 tablespoon of apple cider vinegar for a touch of acidity. Then add 1/2 teaspoon of sweet paprika for color and flavor. Season with salt and ground black pepper to taste.

Step 4: Assemble the Salad

1. Combine the Ingredients: In a large mixing bowl, combine the diced potatoes, chopped eggs, onions, celery, pickles, and green onion.
2. Add the Dressing: Pour the mayonnaise-mustard dressing over the potato mixture. Gently toss everything together until the potatoes and vegetables are evenly coated with the dressing. Be careful not to mash the potatoes as you stir.
3. Adjust the Seasoning: Taste the salad and adjust the seasoning if necessary by adding more salt, pepper, or paprika.

Step 5: Serve

1. Chill or Serve Warm: You can serve the potato salad immediately while it’s slightly warm, or you can chill it in the refrigerator for 1-2 hours if you prefer a cold salad.
2. Garnish: For extra presentation, you can sprinkle a little extra paprika or chopped green onion on top before serving.

Cooking Tips:

• Boiling Potatoes: Boiling the potatoes with the skin on helps retain their natural flavor and prevents them from becoming waterlogged. Let them cool slightly before peeling and chopping to keep the pieces intact.
• Egg Preparation: To make peeling the eggs easier, place the cooked eggs in ice water immediately after boiling. This helps loosen the shell.
• Pickle Options: You can use dill pickles for a more classic flavor, or experiment with sweet pickles for a different taste. You can also substitute with capers if you prefer.
• Customize the Dressing: Feel free to add a dash of garlic powder, onion powder, or smoked paprika for extra flavor in the dressing.
• Make it Ahead: This salad tastes even better after it has chilled for a few hours, as the flavors have more time to meld together. It’s a great dish to prepare in advance for parties or picnics.

Storage:

• Refrigeration: Store any leftover potato salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Be sure to stir it before serving, as the dressing may settle.
• Freezing: Potato salad is not ideal for freezing, as the texture of the potatoes and mayonnaise changes when frozen and thawed.

Nutritional Facts (Per Serving, Based on 6 Servings):

• Calories: 300-350 kcal
• Protein: 8-10 g
• Fat: 18-22 g
• Carbohydrates: 25-30 g
• Fiber: 3-4 g
• Sodium: 500-600 mg

This potato salad is a balanced side dish, providing a good amount of protein from the eggs and carbohydrates from the potatoes. The use of mayonnaise adds richness, while the fresh vegetables and mustard bring flavor and texture. Keep in mind that the sodium content will vary depending on the type of pickles used.

Frequently Asked Questions (FAQs):

1. Can I substitute the mayonnaise with a lighter option? Yes, you can use Greek yogurt, light mayonnaise, or a combination of yogurt and mayo to make the dressing lighter while maintaining creaminess.

2. What other vegetables can I add? You can add other crunchy vegetables like radishes, bell peppers, or cucumbers for added texture. You can also add cooked peas or corn for a bit of sweetness.

3. Can I make this potato salad vegan? To make this salad vegan, substitute the eggs with tofu or chickpeas, and use a vegan mayonnaise or a cashew-based cream for the dressing.

4. How do I keep the potatoes from getting mushy? To avoid mushy potatoes, be sure to use a waxy variety like red potatoes or Yukon Gold. Also, avoid overcooking the potatoes; they should be fork-tender but not falling apart.

5. Can I use a different type of mustard? Yes, Dijon mustard adds a nice tang, but you can also use yellow mustard or spicy brown mustard for a different flavor profile.

Conclusion:

This Creamy Potato Salad with Egg is a quick and satisfying dish that’s perfect for any occasion. The combination of tender potatoes, hard-boiled eggs, and a tangy, creamy dressing makes it both hearty and refreshing. The subtle crunch from celery and pickles adds texture, while the mustard and apple cider vinegar balance out the richness of the mayonnaise. This versatile salad can be customized to suit your taste and is a wonderful addition to any picnic, potluck, or family dinner. Serve it chilled or warm, and enjoy this timeless classic in under 30 minutes!