Crunchy Egg & Potato Salad

Nancy Allen


Love egg salad & potato salad so I combined them and added a couple more ingredients and had it with our ribs yesterday.

★★★★★ 2 votes
6-8 servings
20 Min
25 Min
Stove Top


10 medium
russet potatoes, peeled, bite size chopped & boiled
6 medium
eggs, hard boiled
1 c
miracle whip or hellmans mayo
1 Tbsp
mustard, yellow or dijon
3 stalk(s)
celery, peeled and chopped
1 tsp
each, salt & pepper
1 tsp
paprika, optional
1 Tbsp
minced onion


1In a medium or large saucepan, place your peeled and bite sized chopped potatoes and boil 20 minutes or until potatoes are tender but not mushy, strain potatoes in the sink and add them to a large bowl.
2In another smaller saucepan boil you eggs in boiling water 15 minutes while potatoes are boiling. Remove eggs from heat and run cold water over them. Peel eggs and slice in half, and in a small bowl place the yolks and chop the whites and put in bowl with potatoes.
3Mash the yolk well and add the mayo, mustard, and onion together. Add your celery and yolk dressing to the potato mixture and mix carefully. Add your paprika (optional), salt & pepper and blend & serve. Can cover and put in the refrigerator until ready to serve.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy