Egg and potato salad
A creamy and flavorful classic potato salad with eggs, mustard, and chives - perfect as a side dish for picnics, barbecues, or any casual meal.
Updated : 21 October, 2025
Easy
Ingredients
800 grams
Potato
6
Eggs
3 tablespoon
Mayonnaise
1 teaspoon
Dijon mustard
1 teaspoon
White wine vinegar
to taste
Tabasco
small handful
Chives
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Cook the potatoes in a large pot of boiling salted water for 15-20 minutes, or until tender. Drain and leave to cool slightly. In a separate pan, boil the eggs for 9 minutes, then transfer to a bowl of cold water to cool completely.
Step 2
In a large mixing bowl, whisk together the mayonnaise, mustard, and vinegar. Add a few drops of Tabasco, then season with salt and pepper to taste.
Step 3
Once the potatoes are cool enough to handle, cut them into bite-sized chunks and gently fold them into the dressing until evenly coated.
Step 4
Peel and roughly chop the eggs, then stir them into the potatoes along with most of the chives. Taste and adjust seasoning if needed. Transfer to a serving bowl and sprinkle with the remaining chives before serving.